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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
OUT OF 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
OUT OF 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

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