500g (1.1 lb) chorizo sausage
45ml (1.5 fl oz./3tbs) olive oil
3 onions, sliced
3 cloves garlic, crushed
5ml (1tsp) paprika
5 hot PEPPADEW® Sweet PEPPADEW® Peppers, chopped
20ml (4tsp) Sweet PEPPADEW® Pepper sauce
1 litre (2.1 pt)chicken stock
2 x 410g (14.5 oz.) can chopped tomatoes
50ml (10 tsp) chopped parsley
Heat 15 ml of oil in a heavy-based saucepan and add chorizo sausage. Fry until golden in colour. Remove from heat and set aside.
Heat the remaining oil in a large heavy based saucepan, add the onions and garlic and sauté until onion is translucent. Add the cumin, paprika, PEPPADEW® Sweet PEPPADEW® Peppers and sauce, stock, tomatoes and half of parsley. Bring to the boil, add the chorizo and reduce the heat. Simmer for 20 minutes adding enough stock to form a soup. Add more stock should liquid evaporate during cooking time. Stir in the remaining parsley and serve.