• 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)


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

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings