INGREDIENTS
- 4 Medium cooking tomatoes – quartered
- 1 Medium eggplant – rough dice
- 1 Chorizo sausage (semi cure) – 1cm dice
- 1 Red capsicum – seeded and sliced
- 1 Spanish onion – rough dice
- 4 Cloves garlic
- 1 teaspoon cumin seeds
- 1 cup Fresh basil leaves
- ½ cup olive oil
- 500ml chicken stock
- Enough water to reach the minimum fill line of the Soup Maker
- Salt and Pepper
DIRECTIONS
- Heat an oven to 180*C. Arrange all of the tomatoes, eggplant sausage, capsicum, onion, garlic and cumin seeds on a baking tray lined with baking paper. Drizzle the olive oil over the top and roast for 20 minutes.
- Remove the tray from the oven. Pull the skins from the tomatoes with a pair of tongs. Transfer the ingredients into the soup maker jug. Add the liquids and salt and pepper.
- Place the soup maker blending lid on top and secure to the base.
- Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.
- After cooking, remove the lid. Add the basil leaves. Replace the soup maker blending lid on top and secure to the base. Select the ‘PULSE’ button and then press start. Hold down the button for 10 seconds as it blends.
- Your soup is ready to serve.
Recipes created and shared by Adam.
Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.