Member recipe

Spicy Red Pepper, Chorizo and Orzo Soup

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(2 ratings)

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Cooking time

Prep: 5 minutes Cook: 30 minutes

Skill level



4 good sized bowls

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).

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  • 2 Red peppers, sliced
  • 1 Onion, diced
  • 1 Garlic clove, crushed
  • 60g chorizo diced
  • 1/2 tsp cayenne pepper (1 tsp if you like heat)
  • 1 x 400g tin chopped tomatoes
  • 2 vegetable stock cubes made up with 1L of boiling water
  • 100g orzo (or any small pasta)


  1. 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.

  2. Add onions and red peppers and cook until onion starts to turn translucent, followed by the garlic and cook for a further minute.

  3. 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.

  4. 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.

Comments, questions and tips

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Emcollings90's picture
5th Jan, 2018
Very tasty!
5th Feb, 2017
Loved this! I left it for a while after cooking so it really did thicken up and was so filling and delicious! I added 1 full tsp of pepper as I do enjoy 'hot'.
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