Budget recipes
Pea and chorizo soup for $2.50 per serve
See more recipes in this Week's Woman's Day.
INGREDIENTS
olive oil, 1 tablespoon
chorizo, 1, cut into thin,
angled slices
onion, 1, diced
garlic clove, 1, crushed
chicken stock, 4 cups
frozen peas, 600g packet
chopped parsley, 2 tablespoons, plus extra, to serve
feta, 50g, crumbled
METHOD
- Heat oil in a large saucepan on high. Fry chorizo 4-5 minutes, until golden. Remove from pan and set aside.
- Reduce heat to medium. Add onion and garlic to same pan and saute 3-4 minutes, until tender.
- Add stock and peas. Bring to the boil on high. Reduce heat to medium and simmer, uncovered, 5 minutes. Stir parsley through.
- Using a hand blender, process until smooth (or use a food processor or blender). Reheat gently and season to taste.
- Serve soup topped with chorizo slices, crumbled feta and extra parsley.
