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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.
- 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
Sour cream, microgreens, parmesan
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
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