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Winter Vegetable Soup
Ingredients
2 tbsp
Sunflower oil
1
Onion
3
Garlic cloves
2
Carrots
2
Turnips
1
Large potato
1
Large parsnip
2 tsp
Paprika
1 tsp
Hot smoked paprika
1 tin (400g)
Chopped tomatoes
1 tbsp
Tomato purée
125g
Chorizo sausage
100g
Puy lentils
1.75 litres
Chicken stock
100g
Cavolo nero or kale
To taste
Sea salt
To taste
Black pepper
To taste
Soured cream or crème fraîche
Instructions
STEP 1
Heat the oil in a saucepan and fry the onion and garlic for 5 minutes until softened.
STEP 2
Add carrots, turnips, potatoes, and parsnips, cook for 5 minutes until slightly softened.
STEP 3
Stir in both paprikas, fry for a few minutes, then add tomatoes and purée; cook for 2–3 minutes.
STEP 4
Add chorizo, lentils, and stock; bring to a boil. Simmer for 45 minutes until tender.
STEP 5
Mix in cavolo nero or kale, cook for 5 minutes until softened.
STEP 6
Season with salt and pepper; serve with soured cream and a sprinkle of paprika.
Nutrition Facts
(per serving)
Calories:
300 calories
Servings:
6 servings
Carbohydrates:
40 g
Fat:
14 g
Fiber:
12 g
Protein:
18 g
Sugar:
10 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs
Total:
1 hrs 30 mins