Creamy Chorizo Soup
Serves 2

Calories per serving
Ingredients:
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:
- Heat the butter in a large pan over a low heat. Gently fry the chorizo, leek and garlic for 3-5 minutes.
- Add a little vegetable stock if they start sticking to the pan
- Add the peppers, courgettes, carrot, chilli and chicken stock. Stir well and bring to the boil. Reduce the heat and simmer for 20 minutes.
- When the vegetables have cooked through, puree with a hand blender until smooth. Stir in the soured cream and re heat gently.
- Season with white pepper and ladle into warmed serving bowls.
Approx 134 Kcal, 2.2 g Fibre and 6.1 g protein per serving