Cream of Pepper and Chorizo Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    38mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    450
based on 23 ratings

A dinner for two, a creamy red pepper soup with a hint of flavour from the chorizo.

recipe updated 14 Oct 2020

Ingredients

  • Onion icon
    Onion
    75 g (about ½)
  • Red bell pepper icon
    Red bell pepper
    225 g (about 1 ½)
  • Sweet potato icon
    Sweet potato
    300 g (about 1 ⅔)
  • Chorizo icon
    Chorizo
    40 g (about 2 ⅝ tablespoons)
  • Olive oil icon
    Olive oil
    1 tablespoon (about 15 ml)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Vegetable stock icon
    Vegetable stock
    350 ml (about 1 ½ cups)
  • Paprika icon
    Paprika
    1 teaspoon (about 2 g)
  • Double cream icon
    Double cream
    50 ml (about 3 ⅜ tablespoons)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Cook with filler cap removed - 2 min, 120°C, speed 3
  12. Then add garlic clove to the kCook bowl
  13. Turn direct prep attachment to position 1
  14. Slice red bell pepper into the kCook bowl with direct prep attachment
  15. Turn direct prep attachment to position 2
  16. Cook with filler cap removed - 3 min, 120°C, speed 3
  17. Then add sweet potato, vegetable stock, chorizo and paprika to the kCook bowl
  18. Cook with filler cap fitted - 20 min, 98°C, speed 3
  19. Then add double cream to the kCook bowl
  20. Blend with filler cap fitted - 2 min, speed 12
  21. Serve
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