0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

PAPRIKA, PIQUILLO PEPPER & TOMATO SOUP

Smoked paprika, piquillo pepper & tomato soup - a very fiery winter warmer.

Cooked chickpeas can also be added to make this even more hearty and wholesome.
READY IN

40 minutes

COOKING TIME

35 minutes

PREP TIME

5 minutes

SERVES

4-6 people

ingredients

  • 2 red chillies (or less, to taste
  • 1 jar Navarrico piquillo peppers
IN STOCK
  • 2 tbsp Brindisa North & South Olive Oil + drizzle
IN STOCK
  • 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
  • 1 clove garlic, chopped finely
  • 2 tins chopped plum tomatoes
  • 2 tbsp Sotaroni Aged Balsamic PX Sherry Vinegar
IN STOCK
  • 1/2 tsp sugar
  • 500ml vegetable stock
  • salt to taste
  • fresh herb garnish

METHOD

  1. Finely dice the chilli (remove the seeds and reduce the quantity of chilli used if you don’t like too much heat). Cut the piquillo peppers into strips.
  2. Heat the olive oil and slowly fry the chilli and paprika.
  3. After 5 minutes, add the garlic and pepper strips and fry for a further 2 minutes.
  4. Add the tomatoes, vinegar and sugar. Simmer for 10 minutes, then add the stock.
  5. Bring to the boil and simmer for 15 minutes. Check for salt.
  6. Serve drizzled with olive oil and garnished with a little finely chopped fresh herb.

ingredients

  • 2 red chillies (or less, to taste
  • 1 jar Navarrico piquillo peppers
IN STOCK
  • 2 tbsp Brindisa North & South Olive Oil + drizzle
IN STOCK
  • 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
  • 1 clove garlic, chopped finely
  • 2 tins chopped plum tomatoes
  • 2 tbsp Sotaroni Aged Balsamic PX Sherry Vinegar
IN STOCK
  • 1/2 tsp sugar
  • 500ml vegetable stock
  • salt to taste
  • fresh herb garnish

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top