Courgette, chorizo and chicken soup.
Cook time: 36 mins | Prep time: 20 mins | Serves: 4
Ingredients.
3 tablespoons olive oil
1/2 brown onion, sliced thinly
2 chorizo sausages
3 garlic cloves, minced
1 zucchini, sliced into 2cm pieces
3 squash, sliced into 3cm pieces
1 cup cherry tomatoes
2 cups chicken broth
150g mini penne pasta, gluten free if preferred
salt and pepper to taste
Aleppo or chilli flakes to serve
Method.
1. In a large cold fry pan add olive oil, onion, garlic and a pinch of salt. Squeeze the chorizo meat from the skin into the pan in bite size pieces. Cook for 6 minutes on medium heat. Add 1/3 cup of water halfway through the cook.
2. Add zucchini, squash, cherry tomatoes, chicken broth and place lid on to simmer for 10 minutes. Remove lid and lightly simmer for further 20 minutes to reduce.
3. Meanwhile, cook pasta as per packet instructions in salted water. Drain and add into the vegetables.
4. Take pan off the heat and squash the tomatoes, removing as many as possible of the tomato skins with tongs.
5. Serve with extra salt and pepper and Aleppo pepper or chilli flakes.
