It’s officially autumn, the season of mists and mellow fruitfulness! And the season for flu, well, Man colds. I know I’m supposed to have a large pot of chicken soup simmering on the stove for such occasions, but frankly who has the time? I’m also not convinced that a ‘fowl’ broth is the answer. Isn’t it better to have a spicy, throat-searing potage that clears the sinuses?

Pea and Chorizo soup. Preparation time 15 mins, serves 4

1 heaped teaspoon coconut oil
1/2 onion, chopped small
1 small red chilli, deseeded and chopped ( how much to use is your decision!)
10 thin slices of chorizo, chopped
500 grams organic frozen peas or petit-pois
750ml water in which you dissolve 2 vegetable stock cubes
small pinch of dark brown sugar
dried chilli flakes
rock salt
small bunch of coriander, chopped

Method

Heat the coconut oil over a low heat in a large pan and add the onions, chorizo and chilli. Sweat until cooked, but not browned. About 3 to 4 minutes.

Add the frozen peas and stir well, then pour in 750ml water. Bring to the boil, then simmer until the peas are tender (about 5 minutes but check instructions on packet). Add the sugar and a good pinch of salt. Leave to cool.

Sieve the peas and pour the cooking liquid into a jug. Place the peas into the blender/food processor/Nutriblend, etc. Puree them, adding the cooking liquid to thin it down to your requirements. I prefer it not too smooth, but quite thick, so I puree briefly and add only a small amount of liquid. Season to taste with dried chilli flakes and extra salt if required.

Reheat if serving hot and serve garnished with chopped coriander.