Kale, chorizo and lentil soup

Kale, chorizo and lentil soup

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Kale is one of the most nutrient-dense foods you can eat. Its packed with vitamins A, C, E, K and B6. Use it to boost the flavour of this spicy winter soup.

The ingredient of Kale, chorizo and lentil soup

  1. 1 brown onion, finely chopped
  2. 1 carrot, finely chopped
  3. 1 celery stick, finely chopped
  4. 1 tablespoon olive oil
  5. 2/3 cup passata
  6. 3 cups Massel chicken style liquid stock
  7. 3 teaspoons fresh rosemary, chopped
  8. 2 x 400g cans lentils, drained and rinsed
  9. 250g chorizo, finely chopped
  10. 120g baby kale leaves

The instruction how to make Kale, chorizo and lentil soup

  1. Heat olive oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes. Add passata, chicken stock and rosemary. Bring to the boil. Add lentils. Simmer for 10 minutes or until slightly reduced.
  2. Cook chopped chorizo in a frying pan over high heat, stirring, for 5 minutes.
  3. Use a stick blender to partially puree soup. Stir in 90g baby kale leaves. Cook, stirring, for 5 minutes. Stir through three-quarters of the chorizo.
  4. Serve topped with remaining chorizo and 30g baby kale leaves.

Nutritions of Kale, chorizo and lentil soup

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