Spicy Red Pepper Chorizo And Orzo Soup Recipes
SPICY RED PEPPER, CHORIZO AND ORZO SOUP
I stumbled upon this recipe in a magazine around 7 years ago and haven't found/seen it anywhere since! I have adapted ever so slightly to my own taste. The cayenne pepper adds a kick and you could always ramp it up to 1tsp if you're feeling particularly brave (and love heat). A low calorie, filling soup that will leave you feeling warm and fuzzy. This recipe makes 4 generous servings and is around 215 calories per serving. If you leave the soup for a while rather than serving immediately, it'll turn into a much thicker consistency due to the orzo (stew like).
Provided by Emily.millbank
Time 35m
Yield Makes 4 good sized bowls
Number Of Ingredients 8
Steps:
- Heat a large saucepan and add the chorizo, cooking until it starts to release the fat. The bottom of the pan should turn a nice orange colour.
- Add onions and red peppers and cook until onion starts to turn translucent, followed by the garlic and cook for a further minute.
- Add tomatoes and cayenne pepper and simmer for 10 minutes. Add stock and bring to a rolling boil then turn down to a simmer. Add the orzo and cook for around 10 minutes which is when it should be ready to serve.
- If you serve immediately, it is a soup consistency. If you leave it for a while and re-heat later, it'll thicken up quite considerably and turn into more of a stew.
CHORIZO STUFFED BELL PEPPERS
Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!
Provided by MALAPSO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
- Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
- In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
- Bake in preheated oven about 30 minutes.
Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g
SPICY RED BELL PEPPER SOUP
I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g
CHORIZO, TOMATO & PEPPER SOUP
A heart warming spicy little number that won’t take you more than 25 minutes to make!
Provided by leighn79
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large pot heat up some oil (not olive – vegetable, rapeseed or butter)
- Add in the onion, garlic, chorizo, chilli and pepper cook for about 5mins
- Then add in the passata, chicken stock, rice and season well
- Simmer for approx 20-25 mins, stirring occasionally.
- And that’s it done – you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread – enjoy!
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- Light the burners on a gas stove to medium-high heat. Place a pepper on each burner and roast, rotating until all the skin is black (alternatively, if you don’t have a gas stove, you can use your oven broiler to roast the peppers).
- Meanwhile, heat a large pot over medium heat. Add oil, then add onions. Cook onions 5 minutes until lightly caramelized. Add garlic and tomatoes; stir. Add 2 cups broth.
- Simmer soup over medium heat 30 minutes, stirring occasionally. Meanwhile, remove peppers from bag or bowl. Peel off the skins (you can do this under cold running water if it helps). Cut peppers and remove seeds and stem. Slice peppers into 1-inch pieces and add to soup. Add remaining vegetable broth to soup.
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- Chop your peppers into small squares, and place into a baking tray. Add your cherry tomatoes. Season with salt, pepper and olive oil, and place tray in oven for 25 minutes.
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