Tomato and chorizo soup

serves 8

Ingredients:

2 tbsp olive oil

9oz (250g) chorizo, cut into small cubes

2 red onions, finely chopped

4 celery ribs, finely diced

4 carrots, finely diced

3 garlic cloves, finely chopped

sea salt and freshly ground black pepper

1 x 28oz (800g) can diced tomatoes

4 cups hot vegetable stock

2 x 14oz (400g) cans chickpeas, drained

handful of fresh cilantro, finely chopped, to serve

Method:

1 Heat half the oil in a large heavy-based saucepan, add the chorizo, and cook over medium heat, stirring occasionally, for 5 minutes or until beginning to crisp. Remove and set aside.

2 Heat the remaining oil in the pan, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the celery, carrots, and garlic, season with salt and pepper, then cook over low heat, stirring occasionally, for 8 minutes or until tender. Add the pureed tomatoes, stock, and chickpeas and simmer for 15 minutes. Return the chorizo to the pan, then taste and season again with salt and pepper if needed.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir in the cilantro and serve.

Tomato and chorizo soup