Chorizo and Vegetable Soup

Chorizo and Vegetable Soup

Ingredients

  • 1 brown onion (finely chopped)
  • 1 garlic clove (diced)
  • 1 teaspoon ground paprika
  • 1 large carrot (diced)
  • 1 zucchini (diced)
  • 1 red capsicum (diced)
  • 2 potatoes (diced)
  • 1/4 cup red lentils
  • 400g tin chopped tomatoes
  • 5 cups veggie stock
  • 2 chorizo (diced)
  • 1 lemon (for garnish/flavour)
  • fresh coriander (for garnish)

Directions

Step 1
Gently heat some olive oil in a large pot, add chorizo pieces and crisp up then remove and set aside on a piece of paper towel.
Step 2
Add onion and garlic and sweat until onion is tender.
Step 3
Add paprika and stir to coat.
Step 4
Then add carrots, capsicum and potato, cook for ten minutes, stirring occasionally.
Step 5
Add tomatoes, lentils (rinsed) and stock: bring to the boil then turn down to simmer for about half an hour.
Step 6
Add zucchini in last five minutes or so, otherwise it gets too soggy, blergh.
Step 7
Return chorizo pieces to the pot and stir through along with fresh squeezed lemon juice, salt and pepper to taste.
Step 8
Divide between bowls and garnish with fresh coriander.
Step 9
Serve with crusty home made garlic bread on sourdough.