Roasted tomato and chorizo soup

Serves 4
1 red onion , with skin, quartered
2 red peppers , halved lengthways
4 plum tomatoes , halved
2 garlic cloves , unpeeled
500ml chicken stock
400g tin of kidney beans
100g chorizo , chopped
2tsp balsamic vinegar
15g fresh basil leaves , torn

  1. Preheat the grill to high. Arrange the onion, peppers and tomatoes on a baking sheet, cut sides down. Add the garlic cloves.
  2. Grill the vegetables for 6-8 minutes or until the skins begin to blacken. Remove the skins from the onion, peppers and tomatoes, and squeeze the garlic cloves from their skins.
  3. Chop half the vegetables into small chunks and put the remainder into a blender with the garlic and chicken stock. Purée until smooth, then add to a saucepan with the chopped vegetables.
  4. Bring the soup to the boil, stirring occasionally. Season with salt and pepper.
  5. Add the beans, chorizo and balsamic vinegar. Cover with a lid and simmer for 3-5 minutes. Stir in the basil to serve.

Per Serving 509kcals, 11.3g fat (3.9g saturated), 73.6g carbs, 9.8g sugars, 31.2g protein, 17.6g fibre, 0.74g sodium