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Recipe: Spicy tomato soup with crispy chorizo

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We’re aware that ANZAC Day is still a few days off…but the temperature seems to not have taken.

A spicy tomato soup with crispy chorizo, microgreens and parmesan is just what we need on these crisp autumn evenings.

Ingredients

Serves 4

  • Nob butter
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic, or 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed chilli
  • 3 400g tins crushed tomatoes
  • 2 cups vegetable stock
  • 1/4 cup sugar
  • 1 chorizo, skin taken off

To serve

Sour cream, microgreens, parmesan

Method

In a heavy-based saucepan, melt the butter and sauté the onion and garlic until translucent. Add the spices, then the tomatoes, sugar and stock, then simmer for about 20-30 minutes.

Meanwhile, sauté the chorizo meat until crispy. Set aside.

When slightly cooled, blend, then season to taste. I always add a bit more sugar and a fair bit of salt and pepper.

To serve: Serve soup with crispy chorizo, sour cream, microgreens and parmesan.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

PHOTOGRAPHY + STYLING Anisa Sabet

Find more of Anisa’s recipes and photography at anisasabet.com.au + @anisa.sabet

Love this look? Purchase Anisa’s photography presets at anisasabet.com.au/shop

 

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