I wouldn’t call it a cleansing soup, but there is something incredibly comforting and healing about this deep red pot of sausagey soup – it seems to make all worries disappear. Simple as it is, I think this is one of the best flavour combinations in the world. The tomatoes and peppers offer sweetness and a little acidity. The chickpeas give body and a buttery flavour, which perfectly complements the acidic tomatoes and sweet peppers. And chorizo….what’s not to love about this spicy, paprika-infused Spanish pork sausage that has the the warmth to lift your spirits immediately? So don’t wait any longer, make it tonight.
For me, the success of a bowl of soup is as much about the texture as it is about flavour. Don’t get me wrong, I do like the smooth and velvelty soups but it gives me extra pleasure to have something I can sink my teeth into. This soup delivers on both fronts and brings it to the next nourishing level.
The beauty of making soups is that they are wonderfully versatile so feel free not to include chorizo for an equally delicious vegetarian option.
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- 1 medium onion, finely diced
- 3 medium peppers (red, green and yellow), cut into fine strips
- A handful (15-20) of cherry tomatoes, halved
- 1 clove of garlic, finely sliced
- 1 orange
- 400 g of cooked chickpeas (or 1 can of chickpeas)
- 1 can of chopped tomatoes
- 150-200 g of chorizo or other type of sausage
- 1 litre of vegetable bouillon or stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp turmeric powder
- salt and pepper to taste
- olive oil
Ingredients
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- Start with washing and finely slicing the peppers and dicing the onion.
- Heat the olive oil in a medium pan over a low heat. Add the onion, peppers and bay leaf and cook, stirring, for 8-10 minutes, until soft. Add the chopped garlic, turmeric powder and dried herbs and cook, stirring, for 1 or 2 more minutes.
- Tip in the tinned tomatoes, chickpeas, squeezed juice from one orange and halved cherry tomatoes. Pour in the vegetable stock or bouillon, and bring everything to the boil. Cover and simmer gently for about 20 minutes.
- Meanwhile, roughly chop and fry the chorizo in a pan over a medium heat until it is golden and has released its lovely spicy oil. Add to the soup.
- Season with salt, a good grinding of black pepper and a dash of maple syrup (optional). Serve with chopped fresh flat-leaf parsley and a sprinkling of chilli flakes.
Yum!! Looks so comforting! (:
Thank you! I love soups, they’re so easy to make and so delicious!