Better Homes and Gardens TV chef Ed Halmagyi shares his Chorizo & Lentil Soup With Winter Vegetables. This delicious recipe comes from his new book Seasonal Kitchen which includes more than 70 favourite dishes from his personal recipe collection, stretching across all four seasons of food.
Why would you ever reach for a can of soup from the pantry when you can cook this hearty, tasty beauty in no time at all?
PREP 10 MINS
COOK 1 HOUR
- 2 chorizo sausages, chopped
- 1 Tbsp extra virgin olive oil
- 2 brown onions, sliced
- 4 cloves garlic, sliced
- 2 tsp capers, chopped
- 1 tsp cumin seeds
- 1L beef stock
- 1 cup small green lentils, rinsed
- 2 cups mixed vegetables (such as celery, carrot or broccoli), chopped
- 11/2 Tbsp unsalted butter, softened
- 11/2 Tbsp plain flour
- 1/2 cup finely chopped flat-leaf parsley
- Sour cream, to serve
STEP 1 Place chorizo in the bowl of a food processor and pulse until it forms fine crumbs. Fry crumbs in oil in a large saucepan over moderate heat for 10 minutes, or until very crispy. Scoop out with a slotted spoon and set aside, leaving oil in the saucepan.
STEP 2 Add onion, garlic, capers and cumin to pan and cook for 5 minutes. Pour in stock and lentils, then bring to a simmer and cook for 20 minutes. Add vegetables and cook for a further 20 minutes, or until lentils are just tender.
STEP 3 Mix butter and flour in a small bowl to form a paste. Stir into the simmering soup and cook until thickened. Fold in parsley, then serve topped with the crispy chorizo and a dollop of sour cream.