Ingredients

• Bunch of young carrots, skinned
• 1 potato, skinned, cubed
• 2 cups, cooked chickpeas (or canned)
• 1 teaspoon tomato paste
• 1 can ripe tomatoes
• 1 teaspoon dried oregano
• 4 slices Chorizo sausage
• 250 gram firm tofu, scrambled
• 2 red onions, roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon jalapeños in adobe sauce
• 2 cups chicken or vegetable broth
• 1-2 chicken wings
• 2 teaspoons, olive oil

Prep Instructions

1. In a large pot heat up the oil. Add Chorizo sausage slices and give it a quick fry to extract the goodies of the sausage. Once fried a little add the tomato and jalapeños paste and mix well.
2. Add all the veggies and mix well with the fried sausage slices. Mix well to integrate the color of the chorizo juice and seasoning and sauté all ingredients for 5 – 10 minutes.
3. Add cooked or canned chickpeas and again mix well.
4. Add can of tomatoes and broth.
5. Cover with a lid and cook 30 minutes on medium low heat.
6. Take a ladle of the cooked veggies and some liquid and process into a smooth consistency in a food processor. I also added 2 teaspoons or rice flower to thicken it up a little. Add the processed contents back into the soup pot.
7. Serve topped with chopped fresh parsley or coriander and have it with a great bunch of friends with some big soup love.

Nutrition Facts & Tips