Winter Vegetable Soup

A hearty soup featuring root vegetables, chorizo, and Puy lentils simmered in a smoky tomato broth with leafy greens.

Healthy Chorizo Root Vegetables Winter Lentils

Estimated Nutrition

Calories

307.5

kcal / serving

1845 kcal total

Carbs

20.9g

per serving

125.1 g total

Fat

18.4g

per serving

110.2 g total

Protein

14.8g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

1 tbsp

Dairy

Soured Cream

Optional topping

LegumesPulses

100

Puy Lentils

Rinsed and drained

Liquids

1.75

Chicken Stock

Made with 1 stock cube

Meat

125

Chorizo Sausage

Skinned and cut into 5mm slices

NutsSeeds

clove

Finely sliced

2 heaped tsp

1 heaped tsp, hot

To taste

Freshly ground, to taste

OilsFats

Sunflower Oil

Used for frying

Vegetables

piece

Onion

Finely sliced

piece

Carrot

Cut into 1.5cm chunks

piece

Turnip

Cut into 1.5cm chunks

piece

Potato

Maris Piper preferred, cut into 1.5cm chunks

piece

Parsnip

Cut into 1.5cm chunks

400

Canned Tomatoes

Chopped

100

Kale

Alternatively cavolo nero or spring greens, shredded

Method

Heat oil in a pan and fry the onion and garlic for five minutes.

Add carrots, turnips, potatoes, and parsnip chunks to the pan.

Cook the root vegetables for five minutes or until they begin to soften.

Stir in both types of paprika and fry for a few minutes.

Add the tomatoes and tomato purée, then cook for 3 minutes.

Add chorizo, lentils, and 1.75 litres of stock, then bring to a boil.

Simmer gently for 45 minutes until vegetables and lentils are tender.

Add the kale and cook for five minutes until softened.

Season with salt and pepper and serve with soured cream and paprika.