Souper Food! Roasted Tomato and Red Pepper Soup with Kale and Chorizo.

To Boost your nutrients this weekend, why not try making a seriously delicious bowl full of goodness? This is a recipe I made up for the most delicious soup that is good for the body and the soul. Because in the winter...what could be better?

Roasted Tomato and Red Pepper Soup, with Kale and Chorizo- Makes Enough for 4 people ( or two with leftovers!)

Ingredients:

8 Large Vine tomatoes (cut in 1/2)

2 Red Peppers (cut into large chunks)

4 Cloves of Garlic (peeled but left whole)

1 large Onion (cut into large chunks)

1/2 a bag of Kale (about 250g)

1/2 a large Chorizo sausage (cut into small chunks)

900ml of Chicken Stock

A large handful of fresh Basil

Directions:

Put the Tomatoes, Peppers, Garlic and Onions into a roasting tray, drizzle with Olive Oil and roast on a low heat (150degrees) for an hour, until they have softened and turned into a gorgeous mess of sweet and charred goodness.

In a large stock pot, or saucepan, fry off the chorizo until all it's delicious oils have oozed out, and add the kale, frying together for a few minutes. (I put celery in with mine originally but God knows why!! I hate Celery, and it made the soup stringy, which sometimes makes me gag! Take my advice...leave out the celery!)

Add the pan full of tomato and pepper goodness to the saucepan, and add the stock. Bring to the boil and cook for a further 20 minutes.

Turn off the heat, add the fresh Basil (get a big sniff of it first, it's such an uplifting smell!), and blitz with a hand blender until you're happy with the consistency.

You could add a dollop of sour cream, or some parmesan cheese on the top, but definitely serve with a chunk of seeded bread and tuck in! YUM!