Is there anything better than a really thick and chunky soup on a cold winters night? This soup is a meal in itself.
Week 24 – Chickpea and Chorizo Soup
Ingredients
- 1 leek, chopped into chunks
- 1 garlic clove, peeled
- 20g olive oil
- 1 red chilli, deseeded
- 1 teaspoon ThermoFun Moroccan Spice
- 300g mini chorizo sliced (if using normal size, slice and then halve slices)
- 1 med sweet potato, diced
- 2 carrots, diced
- 500g ThermoFun Passata
- 400g liquid chicken stock (or 20g veg stock concentrate and 380g water)
- 400g can chickpeas, drained
- 100g risoni or small pasta
- fresh parsley, to garnish
Instructions
- Place leek, garlic, olive oil and chilli into TM bowl and chop 3 sec / speed 5.
- Add Moroccan Spice and chorizo and cook 5 mins / Varoma / speed 1 / Reverse / MC off.
- Add potato, carrots, passata, stock and chickpeas and cook 20 mins / 100°C / speed 1 / Reverse.
- Add pasta and continue to cook 5 mins / 100°C / speed 1 / Reverse.
- Serve in bowls and garnish with fresh parsley.
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