July 15, 2020

Serves 4

ICT Reset: Suits 1 to 4 


  • 2 Tbsp olive oil
  • 4 red capsicum, quartered and seeded
  • 2 cloves garlic, finely minced
  • 1 tsp Italian seasoning
  • 1 tsp chilli flakes (optional)
  • ½ lemon, juice
  • 400gm tinned tomatoes
  • 4 cups stock
  • Salt to taste
  • 200gm chorizo, sliced into 1cm rounds
  • 1 Tbsp parsley, chopped


  1. Heat oil in a large saucepan, add capsicum, garlic, Italian seasoning, chillies and lemon juice, and cook until soft.
  2. Add the tomatoes, stock and salt, stir through, and bring to the boil. Cover and reduce heat to simmer for 10 minutes.
  3. Meanwhile, heat a small amount of oil in a frypan, and cook the chorizo rounds, lightly browning on both sides, about 3-5 minutes.
  4. Using a stick mixer blend the soup. 
  5. Ladle the soup into bowls and place the chorizo evenly in the bowls.

Garnish with chopped parsley before serving.

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