Here’s another supereasy soup recipe for the cold autumn/winter munching.
Spicy tomato fennel soup
(Serves 2-3 / Cooking time with prep approx. 30 min)
1 can crushed tomatoes
1 red bell pepper
1/2 fist size fennel
300 ml (1.5 cups) water
some ( about 50 g) thinly sliced chorizo
vegetable stock cube
couple of chunks of parmesan for garnish (optional)
What to do:
Prep the stuff. Clean the bell pepper and chop into cubes. Deseed and chop the chilli. Chop the garlic, fennel and about 5 cm of leek. Half the sliced chorizo. You’re ready to cook.
Heat some olive oil in a pot. Throw in the chorizo, chilli, garlic and leek. Fry for couple of minutes. Add the fennel, bell pepper, vegetable stock cube, canned tomatoes. Pour in the water. Mix. Season with salt and pepper. Lid the pot and let it cook for 15 minutes. Add parsley. Let it cook for 5 minutes more. Taste, if needed season with salt and pepper. You’re done. Plate the soup. Garnish with chunks of parmesan. Voilà!