Chorizo & tomato soup with mixed grains

Name: Chorizo & tomato soup with mixed grains
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp olive oil; 190 g pack Cooks’ Ingredients Spanish Navarra Cooking Chorizo, quartered; 1 large red pepper, cut into bitesized pieces; 2 celery sticks, finely chopped; 2 clove/s garlic, finely sliced; 300 g tomatoes, roughly chopped; 150 g soup mix; 500 ml chicken stock; 2 salad onions, finely sliced; 25 g pack flat leaf parsley, leaves finely chopped

This isn't your average tomato soup. Smoky chorizo and hearty grains make it substanial enough for dinner and a big batch freezes brilliantly for future meals. Serve with thick, crusty bread for dunking. Dip into more of our delicious tomato soup and soup recipes.

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Source of fibreSource of protein1 of your 5 a day14 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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1 tbsp olive oil
190g pack Cooks’ Ingredients Spanish Navarra Cooking Chorizo, quartered
1 large red pepper, cut into bitesized pieces
2 celery sticks, finely chopped
2 clove/s garlic, finely sliced
300g tomatoes, roughly chopped
150g soup mix
500ml chicken stock
2 salad onions, finely sliced
½ x 25g pack flat leaf parsley, leaves finely chopped

Put the oil and chorizo into a large saucepan over a medium-high heat. Cook, stirring often, for 6-8 minutes, until the fat has released into the pan. Use a slotted spoon to transfer to a plate.
Reduce the heat to medium, then add the pepper and celery. Cook, stirring, for 5-6 minutes until softened, then add the garlic and fry for another 2 minutes. Stir in the tomatoes and soup mix, then the stock and 500ml water. Bring to a simmer, then turn the heat to medium-low and cook for 20-25 minutes, until the soup mix is tender. Add a little boiling water if the soup thickens too much.
Add the chorizo back to the pan with the salad onions, then season. Ladle into bowls and scatter over the parsley