Prepare onions, peppers, carrots, chorizo, basil, coriander, salt and pepper. Place in an oven proof dish or casserole with the oil and place in a pre-heated oven at 180 °C / 350 °F for 30 minutes. Other soup recipes ask you to grill or fry the vegetables. But roasting in the oven gives a greater depth of flavour and the salt brings out the sweetness of the carrots to compliment the paprika in the chorizo.

Add the tomatoes to the dish, stir and place back in the oven for a further 30 minutes.

Bring 500 ml of vegetable and 500 ml of chicken stock to the boil in a stock pot or large pan and reduce to a simmer. Take the dish from the oven and add this mixture to the stock. Cover with a lid and simmer for 30 minutes.

Blend the mixture thoroughly and return to the pan and heat for a further 10 minutes. If you don't have a masticating blender (like me); push through a sieve to separate out the vegetable matter. If you want a chunkier broth, reserve a third of the soup before blending.

Reheat and serve. You may wish to garnish with some torn basil, but I don't bother. Some nice bread on the side maybe?

Hope you enjoy!