- 6 sprigs flat-leaf parsley, leaves only, reserve some to garnish
- 4 sprigs fresh basil, leaves only
- 2 chorizo sausages, sliced approx 1cm chunks
- 3 cloves garlic
- 1 medium brown onion, halved
- 1 medium red capsicum, deseeded &amp;amp;amp; quartered
- 1 long red chilly, deseeded
- 40 grams Evoo
- 600 grams ripe tomatoes, halved
- 140 grams tomato paste
- 2 tbsp Vegetable stock paste
- 150 grams water
- ground black pepper to taste
1. Place parsley and basil into mixing bowl and chop coarsly 2 sec/speed 7. Set aside.
2. Place the sliced chorizo and 20g EVOO into mixing bowl 5min/100°C//speed 1 (MC removed). Set aside.
3. Place garlic, onion, capsicum and chilly into mixing bowl 5 sec/speed 8.
4. Add remaining EVOO and saute 3min/Varoma/speed 1.
5. Add tomato, stock paste, tomato paste and cook 10min/100°C/speed 2. (Place the steaming basket on the lid to prevent splatter as the tomatoes break down)
6. Add water. Puree 30sec/speed 9, making sure to gradually increase from speed 1 to speed 9. MC on.
7. Add back the coarsly chopped herbs and cooked chorizo chunks 4min/100°//speed 1 (Steaming basket on lid)
8. Add black pepper to taste, transfer to Thermoserver to rest for 5 min. Serve with warm crusty bread.
Bulk this soup out with the addition of some white beans. Drain beans and add in step 7. Take note of the volume of the soup before you add the beans as they could take you over the max capacity. In this case, stir them through the soup once it has been placed in a Thermoserver. Allow to sit for 10 min.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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