This Hearty Paprika Soup with Carrot and Zucchini is a real family favourite. It has a deep, smoky paprika flavour and comes loaded with plenty of vegetables.
Finely chop the onion & chorizo and fry in a large saucepan with 1 tablespoon olive oil until the onion begins to soften
Crush the garlic cloves and add to the pan
Grate the carrot and zucchini finely. (Using a food processor is the quickest and easiest way to do this). Add to the pan and cook for 5 minutes, until the vegetables begin to soften slightly
Add the paprika and oregano. Stir in
Next pour in the tinned tomatoes along with the tomato puree, the stock and some seasoning. Bring to a simmer, cover with a lid and let cook for 20 minutes
Taste and adjust the seasoning as desired
Serve immediately or let cool and store (covered) in the fridge for up to 3 days
Notes
To make this soup vegetarian, simply omit the chorizo in step 1 and replace with 2 handfuls of cooked black beans in the final few minutes of cooking to warm them through.