Creamy Chorizo Soup

Serves 2


Calories per serving


2 tsp butter

50g chorizo, peeled, halved lengthways with any visible fat scooped out (or 40g frozen chorizo pieces)

1/2 leek, finely sliced

1-2 cloves garlic, crushed

1 small red pepper, finely chopped

1 small yellow pepper, finely chopped

4 courgettes, finely chopped

1 small carrot, peeled and finely chopped

1/2 red chilli, deseeded and finely chopped (optional)

1.25 litres chicken stock

60g soured cream

freshly ground white pepper

How to prepare:

  1. Heat the butter in a large pan over a low heat. Gently fry the chorizo, leek and garlic for 3-5 minutes.
  2. Add a little vegetable stock if they start sticking to the pan
  3. Add the peppers, courgettes, carrot, chilli and chicken stock. Stir well and bring to the boil. Reduce the heat and simmer for 20 minutes.
  4. When the vegetables have cooked through, puree with a hand blender until smooth. Stir in the soured cream and re heat gently.
  5. Season with white pepper and ladle into warmed serving bowls.

Approx 134 Kcal, 2.2 g Fibre and 6.1 g protein per serving