Directions:
- Heat the oil in a heavy bottomed pan and add the onion and garlic and sauté for 4-5 minutes, until soft.
- Add the tomatoes and simmer for five minutes.
- Then add the chestnuts and simmer for a further three minutes.
- Add the stock, bring to the boil and simmer until everything is tender.
- Allow the soup to cool a little, then liquidise it in batches.
- Return the soup to the pan, add the chorizo and simmer for a few minutes, or until hot.
- Serve with the parsley as garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.73 Kcal (1012 kJ) | ||
| Calories from fat | 99.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 17% | |
|---|---|---|---|
| Cholesterol | 2mg | 1% | |
| Sodium | 93.48mg | 4% | |
| Potassium | 578.42mg | 12% | |
| Total Carbs | 32.22g | 11% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 38.4mg | 64% | |
| Iron | 0.5mg | 3% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 114.16 Kcal (478 kJ) | ||
| Calories from fat | 46.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 17% | |
|---|---|---|---|
| Cholesterol | 0.94mg | 1% | |
| Sodium | 44.15mg | 4% | |
| Potassium | 273.16mg | 12% | |
| Total Carbs | 15.21g | 11% | |
| Sugars | 2.3g | 19% | |
| Dietary Fiber | 1.23g | 10% | |
| Protein | 1.85g | 8% | |
| Vitamin C | 18.1mg | 64% | |
| Iron | 0.3mg | 3% | |
| Calcium | 16.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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