Tomato and Chorizo Soup

2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 stick celery, chopped
2 teaspoons paprika
1 -28 ounce can chopped tomatoes
4 cups chicken stock
1/2 pound Mulay’s Chorizo;  cooked and coarsely crumbled
salt and freshly ground black pepper to taste
2 teaspoons roughly chopped parsley

Heat the oil in a large saucepan and add the onion, garlic and celery. Cook, while stirring, for 5 minutes or until tender.  Add the paprika, tomatoes and chicken stock.  Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Stir the cooked chorizo into the soup.  Season with salt and pepper.  Laddle into bowls and sprinkle with parsley. Serves 4.