Name: Roasted pepper soup with chorizo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1 Tbsp Coconut oil; 1 clove Garlic; 2 pieces Red pepper (sweet); 250 ml Water; 1⁄2 piece Red onion; 1 piece Carrot; 1 piece Chorizo

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Roasted pepper soup with chorizo

 Crush the garlic and cut the onion in half rings. Wash the peppers and place them in the universal pan with the onions and garlic cloves. Cut the carrot into slices and place this in the universal pan with a tablespoon of oil. 

 Put the universal pan in the oven for about 25 minutes. Check whether the carrot is already cooked. The peppers can turn a brownish color. 

 Meanwhile, put on water along with the stock cube and bring it to a boil. Then turn the heat down to low. 

 Once the peppers are ready, remove the universal pan from the oven and let the peppers cool slightly. Remove the sheets if they are black (note: insides are still warm). 

 Mash the garlic, red onion, carrot and pepper with a hand blender and add half of the water first. Bring the soup to proper thickness with the rest of the water adding little by little. 

 Pour into a plate or bowl. Garnish with the chorizo pieces. 

Roasted pepper soup with chorizo

Roasted pepper soup with chorizo

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