Hearty Chorizo and Lentil Soup with Quinoa and Crisp Bread Rolls
This really is a perfect winter soup with loads of chunky veggies and tasty chorizo. We've added quinoa and ciabatta panini rolls to top it off, they are perfect crisped in the oven and served with butter!
Number of servings
Ingredients
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1 Pack Chorizo Mild (whole)
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1 Brown Onion
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2 Garlic Clove
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200g Butternut Pumpkin
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1 Carrot
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1 Dutch Cream Potatoes
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1 Stalk Celery
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1⁄3 Cup Split Red Lentils
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2 Tbsp Chicken Stock Concentrate
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200g Cannellini Beans
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1⁄3 Bunch Silverbeet
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2 Pack Ciabatta Panini (150g)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
1 Prepare Ingredients
Heat oven to 180. Dice chorizo. Peel and dice brown onion, butternut pumpkin and carrot. Dice Dutch cream potato and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.
2 Start Soup
Heat a pot over medium high heat. Add the chorizo and fry for 2 minutes until golden and the fat starts to render. Add the onions, celery, garlic and carrot and cook for a furtheer 2-3 minutes.
Tip! Cook the veggies in the delicious chorizo fat that has rendered in the pot, it adds so much flavour.
3 Continue Soup
Add the potato, pumpkin, split red lentils, chicken stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.
4 Finish Soup
Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.
5 Warm Rolls
Wrap ciabatta panini in foil and heat in the oven for 3-4 minutes until warmed through and crisp.
6 You Plate It
Serve the soup with the crusty rolls spread with lashings of butter.
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