Well-stocked Spanish tomato soup

Name: well-stocked Spanish tomato soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 100 g chorizo pamplona meats; 1 bag paprika mix; 1 fennel bulb; 350 ml power broth tomato; 400 g tomato cubes; 400 g canned chickpeas; 100 g shrimps

Tomato soup with chorizo, fennel, chickpeas and shrimps.

Ingredients

Directions

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