Mediterranean Vegetable Soup with Chorizo

Prep Time
Cook Time


  • 175g Minicaps® baby capsicums
  • 1 bunch Broccolini®
  • 8 (1kg) vine-ripened tomatoes
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 leek, halved, thinly sliced
  • 3 tsp smoked paprika
  • 2 (350g) washed potatoes, unpeeled, cut 2cm pieces
  • 2 stalks celery, finely chopped
  • 1 litre chicken stock
  • 2 (140g each) zucchini, diced
  • 1 (100g) chorizo, finely chopped
  • 1 crusty bread, to serve

Parsley Oil

  • 1 cup flat leaf parsley leaves
  • 1/2 cup olive oil


  1. Cut a cross in the base of each tomato. Place into a large stock pot, cover with boiling water. Stand 3 minutes. Drain, peel the tomatoes then finely chop.
  2. Heat the oil in a large saucepan over a medium heat. Add the garlic, leek and paprika. Cook, stirring 5 minutes until soft. Add tomatoes, bring to the boil, stirring occasionally. Boil gently 20 minutes until mixture thickens.
  3. Add the potatoes, Minicaps®, carrot, celery and stock. Bring to boil. Cover and boil gently, stirring occasionally, for 20 minutes. Add zucchini and Broccolini®. Cover and simmer 5 minutes, or until vegetables are tender. Remove from heat.
  4. Meanwhile, cook the chorizo in a small frying pan over medium-high heat for 3 minutes, or until golden.
  5. To make parsley oil, combine ingredients with salt and pepper in a blender or small processor. Blend or process until well combined.
  6. To serve, ladle soup into serving bowls. Top with chorizo. Drizzle with parsley oil. Serve with crusty bread.