John Myers
Bell Pepper Soup with Crispy Chorizo
The perfect bell pepper soup with crispy chorizo recipe with a picture and simple step-by-step instructions.
- 3 Chorizo sausage
- 1 Red peppers
- 1 Yellow peppers
- 1 Orange peppers
- 1 Onion
- 2 Small potatoes
- 2 Garlic cloves
- 1 tsp Tomato paste
- 1 tsp Flowerhoney
- 50 g Yogurt
- Orange pepper
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Sweet paprika powder
- 0,5 tsp Cayenne pepper
- 0,5 tsp Smoked peppers
- Olive oil
- Pepper from the grinder
- Salt
- 1 tsp Cane sugar
- 500 ml Vegetable broth
- Peel and roughly chop the onion and garlic – dice the potatoes and clean the paprika and cut into strips.
- Sweat the onion, garlic, potato in a little olive oil and add the turmeric, cumin, tomato paste, sugar, paprika powder, cayenne pepper and smoked paprika and roast lightly.
- Add the pepper strips and fry them – deglaze with the broth and refine with honey.
- Let the soup simmer over a low heat for 10 minutes until the vegetables are soft, then round off with yoghurt, puree and season with salt & pepper.
- In the meantime, cut the chorizo open and fry it (without any additional oil as the sausage contains enough fat).
- Put the soup on preheated plates, sprinkle with orange pepper and pour the chorizo with some oil from the frying over it.
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