Scrummy but Skinny Tomato Soup

Calories: Approx. 116 per serving. Serves 4. 

To counteract the gluttony of pancake day, I promised a scrummy but very skinny soup. So here goes....

Ingredients

2 carrots

2 sticks celery

1/2 onion

2 cloves garlic, crushed

1 yellow pepper (or red is fine)

5 tomatoes 

1 tin tomatoes (you could just use 2 tins rather than fresh too)

Chicken stock made from stock cube (fill tomato tin)

1 inch chorizo, sliced

1 tsp smoked paprika

1 tsp dried oregano

A small handful fresh basil 

1 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

1 tsp sugar

Tabasco sauce to serve 

Method

If you've got a food processor, use it! It'll massively save you time. 

Chuck the celery and onion in and chop for a few seconds. 

Heat a large pan and fry off the chorizo for a couple of mins. Add the chopped onion and celery and a pinch of salt. Crush the garlic into the pan. Keep it moving. Add the paprika and oregano. 

Pop the pepper and carrots in the food processor and chop.

When the onion is translucent add the pepper and carrots. 

Chop the tomatoes in the processor along with the basil and then add them to the pan along with the balsamic vinegar, Worcestershire sauce and tinned tomatoes. Use the empty tin to make the chicken stock in and add it to the pan too. Season. Add 1 tsp sugar if required.  Bring it to the boil then lower the heat and simmer for about 15 mins. 

Tip it into the blender and blitz. Et voila. 

I put a little Tabasco sauce on it when I serve it.