Tomato and Red Pepper Soup with Chorizo and Feta Cheese

Ingredients

• 1 x red pepper
• 1 clove garlic
• 1 x red onion
• 400 g diced tomatoes
• 5 dl water
• 1 x vegetable bouillon
• 50 g feta cheese
• 40 g chorizo

Method

1. Bake the whole red pepper in the oven at 225 degrees celsius for about 10-15 minutes. Remove the seeds and roughly chop..
2. Mince the garlic and red onion, and fry in a saucepan with a little oil or butter until the onion is soft.
3. Add the pepper, and cook for another minute before adding diced tomatoes, water and vegetable bouillon.
4. Let the soup cook for at least 15 minutes, preferably even longer. Finally, use an immersion blender to make the soup completely smooth.
5. Dice the chorizo. Serve the soup in bowls and top with chorizo and crumbled feta cheese.
6. If you follow the weekly menu, set aside about half of the soup. It'll be used in another dinner.