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Roast tomato, red pepper and chorizo soup
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| 400g | tomatoes quartered |
| 2 red peppers | |
| 5tbsp | olive oil |
| 75g | chorizo |
| 2 cloves | garlic |
| 1 red chilli | |
| 400g | tinned borlotti beans |
| 500ml | veg stock |
Preheat oven to 200c
Roast tomatoes and peppers tossed in olive oil for 30-40 minutes
Heat oil in frying pan and free chorizo for 3 minutes. Add chilli and cook for 2 more minutes. Remove from heat and add beans
Put roasted veg into blender with half veg stock
Simmer stock with sausage and bean mixture for 5 minutes
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