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 Piquanté Peppers, chopped
20ml (4tsp) Peppadew® Sweet Piquanté 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 Piquanté 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.