SERVES 4
PREPARATION 15 MINS
COOKING 20 MINS
2tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
400g (13oz) tin chopped tomatoes
200g (6½oz) peeled chestnuts (try Sierra Rica organic), roughly chopped
1l (32fl oz) chicken stock
100g (3½oz) chorizo, chopped into small pieces
Handful chopped parsley
1. Heat the oil in a heavy bottomed pan and add the onion and garlic. Sauté for 4-5 minutes, until soft. Add the tomatoes and simmer for five minutes.
2. Add the chestnuts and simmer for a further three minutes. Add the stock, bring to the boil and simmer until everything is tender.
3. Allow the soup to cool a little, then liquidise it in batches.
4. Return the soup to the pan, add the chorizo and simmer for a few minutes, or until hot. Serve with the parsley.