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Chorizo And Capsicum Soup


This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.

The ingredient of Chorizo And Capsicum Soup

  • 2 170g each chorizo sausages sliced
  • 4 medium red capsicums chopped
  • 400g can whole peeled tomatoes
  • 3 cups massel chicken style liquid stock

The Instruction of chorizo and capsicum soup

  • heat a large saucepan over medium heat add chorizo cook stirring for 5 minutes or until crisp transfer to a plate lined with paper towel cover and set aside
  • add capsicum to pan cook stirring for 5 minutes or until just softened add tomatoes and stock bring to the boil reduce heat to medium low simmer for 25 minutes or until capsicum is tender
  • remove from heat process mixture until smooth return to pan over medium low heat cook stirring for 2 minutes or until heated through divide between bowls top with chorizo serve

Nutritions of Chorizo And Capsicum Soup

fatContent: 455 773 calories
saturatedFatContent: 33 1 grams fat
carbohydrateContent: 12 3 grams saturated fat
sugarContent: 10 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 25 7 grams protein
sodiumContent: 75 milligrams cholesterol

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