it was really filling and savoury, with great umami ..... no bread was required. This lunch is very satisfying. There's plenty more pimps...I'll share next week.
1 large red pepper, Halved, core removed & de-seeded
3 courgettes, halved lengthwise
1 large onion, finely chopped
2 x 15ml spoon (2 Tblsp) sunflower oil
2 cans chopped tomatoes
3 x15ml spoons (3 Tblsp) tomato puree
500ml (1 pint) vegetable stock
50g (2oz) chorizo sliced into 3mm thick circles ( approx 5 circles per bowl)
4 x15ml spoons (4 Tblsp) low fat soft cheese
chives, to garnish
Pre heat oven to 200 C, 400 F, Gas Mark 6
Place 1 x15 ml spoon oil in roasting tin, allow to heat through. Add the pepper and the courgettes and place in the pre heated oven for 20 mins. In the meantime, fry the onions in the remaining oil, until softened. Remove the pepper and courgettes from the oven, place the pepper in a plastic bag or covered container for a few minutes ( this helps to remove the blackened skin easily) chop the courgettes, de skin the red pepper, chop flesh and place in pan with the onions. Add the tinned tomatoes, puree and stock, bring to the boil and then simmer for 10 minutes. If desired, process the soup until semi chunky or smooth before serving.
To serve; dry fry the slices of chorizo and distribute over 4 bowls with a spoonful each of soft cheese and decorate with chopped chives.
No blog tomorrow (friday), unless I can work out how to blog from my phone! Have a good weekend.
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