Fry chorizo in a non-stick pan for 5 minutes, remove from pan and set aside. Into the same pan with chorizo juices add capsicum and fry for 5 minutes before adding tomatoes. Mix well, season with sea salt and pepper, add stock and bring to the boil. Reduce heat and simmer until capsicums are tender. Puree the soup and serve with chorizo pieces.
Hint: Freeze the soup without the chorizo. To serve it later in the week re-heat the soup and fry up some more chorizo. How easy is that!
Hint: Always make sure that the dishes have cooled down before freezing.
Hint: Leave space for whatever you are freezing to expand. So never fill containers to the very brim.