Red Pepper and Chorizo Soup

2 Red Peppers (you can use any peppers, but red gives the best colour)
1 Medium/Large Onion
60g Chorizo
1 tsp Paprika
1 pint Stock (more or less depending on your preferred consistency)
1 tin chopped tomatoes
Chilli (optional)
Black Pepper to season

Chop up the peppers and onions and roast in an oven dish until soft (or if you need soup now, now, now, just dry fry in a pan), add the chorizo, paprika, stock, chopped tomatoes & chilli if you like spice. Simmer for 30 minutes, then blitz, add black pepper to taste and serve. Yummers.