This easy-to-follow recipe for a tasty chorizo and capsicum soup using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 2 chorizo sausages, diced

  • 4 red capsicums, diced

  • 410g tin whole peeled tomatoes

  • 750ml chicken stock


  • 1.

    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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 105kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 11g
  • Sugar 7g
  • Sodium 324mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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Posted by UnclefayReport
Would be ok with some onion, garlic, chilli, oregano and a bit of cumin. Just not sure what the red lumps are in the pureed soup?