You will need:
Small bowlful of cherry toms
Half a ring of chorizo
Half a red pepper
2 sticks of celery
3 garlic cloves
2 shallots
Handful of basil
Handful of parsley
Jug of vegetable stock
I've used fresh basil from my herb garden and a mixture of cherry tomatoes from my vegetable patch; Sungold and Sweet Appertif, which makes it taste even better.
Start by turning your oven up to 200c.
On a baking tray add the toms, chopped garlic, chopped red pepper and most of the basil.
Add a lug of olive oil and season, then shove in the oven for around 15 minutes until the toms are wrinkled and good.
Whilst that's going on, chop the shallots and add to a hot pan, stir for 2 minutes. Then add the chorizo and stir for another 2 minutes.
Then add the chopped celery, chopped chilli (mine had a good kick without the seeds, so I'd remove them) stir, then pop on a lid for 5-8 minutes.
Add in your oven goods when they're done and stir around, getting all those juices mixed in. Sprinkle over the parsley and mix in too.
Boil the kettle and prepare the stock. Add in and bring to the boil, then simmer for 8 minutes or so.
Final step, add to a blender and blitz for 2 minutes making sure all the big chucks are broken and mushed up.
and serve xo
[…] about turning the heating on and making some soup to warm up with. Last year I was all about my tomato soups, this year I decided to challenge myself and try a vegetable I hadn’t grown or eaten […]
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