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Well-stocked Spanish tomato soup
 
 
4 ServingsPTM15 min

Well-stocked Spanish tomato soup


Tomato soup with chorizo, fennel, chickpeas and shrimps.

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Directions

  1. Cut the slices of chorizo ​​into strips and fry them in a soup pan over low heat 6 min. Stir frequently.
  2. In the meantime, halve the peppers, remove the stalk and seed lists and cut the flesh into cubes.
  3. Cut the fennel into quarters, remove the hard core and cut the quarters into thin slices. Add the pepper and fennel to the chorizo ​​and cook for 3 minutes.
  4. Add the power broth. Add another 2 pots of water. Add the tomato cubes and bring to the boil.
  5. Meanwhile, put the chickpeas in a sieve, rinse and drain.
  6. Add the chickpeas and shrimp and heat for another 3 minutes.


Nutrition

310Calories
Sodium0% DV1.320mg
Fat23% DV15g
Protein32% DV16g
Carbs7% DV22g
Fiber48% DV12g

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