Name: Kale, chorizo and lentil soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 1 brown onion, finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 18.20 gm olive oil; 165.00 ml passata; 765.00 gm chicken style liquid stock; 3 tsp fresh rosemary, chopped; 2 x 400g cans lentils, drained and rinsed; 250g chorizo, finely chopped; 120g baby kale leaves

Kale, chorizo and lentil soup

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Boost the flavor of spicy winter soup with nutrient-dense kale, loaded with vitamins A, C, E, K, and B6.

Ingredients:

1 brown onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
165.00 ml passata
765.00 gm chicken style liquid stock
3 tsp fresh rosemary, chopped
2 x 400g cans lentils, drained and rinsed
250g chorizo, finely chopped
120g baby kale leaves

Instructions:

In a saucepan over medium-high heat, warm olive oil until shimmering. Saute onion, carrot, and celery until fragrant, about 5 minutes. Stir in passata, chicken stock, and rosemary. Bring to a boil, then add lentils. Simmer uncovered for 10 minutes until slightly thickened.
Sear the chopped chorizo in a hot frying pan, stirring occasionally, for 5 minutes.
Partially puree soup with a stick blender. Add 90g of baby kale leaves and cook while stirring for 5 minutes. Finish by stirring in three-quarters of the chorizo.
Garnish with the remaining chorizo and 30g of baby kale leaves before serving.

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