Hearty Chorizo, Organic Pumpkin and Lentil Soup with Crisp Bread Rolls

Heat oven to 180°C. Dice chorizo. Peel and onion, pumpkin and carrot. Peel and mince garlic. Dice potatoes and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.

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 further 2-3 minutes.

Add the potato, pumpkin, split red lentils, stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.

Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.

Wrap ciabatta in foil and heat in the oven for 3-4 minutes until warmed through and crisp.

Serve the soup with the ciabatta spread with lashings of butter.

Heat oven to 180°C. Dice chorizo. Peel and onion, pumpkin and carrot. Peel and mince garlic. Dice potatoes and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.

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 further 2-3 minutes.

Add the potato, pumpkin, split red lentils, stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.

Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.

Wrap ciabatta in foil and heat in the oven for 3-4 minutes until warmed through and crisp.

Serve the soup with the ciabatta spread with lashings of butter.

Heat oven to 180°C. Dice chorizo. Peel and onion, pumpkin and carrot. Peel and mince garlic. Dice potatoes and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.

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 further 2-3 minutes.

Add the potato, pumpkin, split red lentils, stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.

Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.

Wrap ciabatta in foil and heat in the oven for 3-4 minutes until warmed through and crisp.

Serve the soup with the ciabatta spread with lashings of butter.

Heat oven to 180°C. Dice chorizo. Peel and onion, pumpkin and carrot. Peel and mince garlic. Dice potatoes and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.

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 further 2-3 minutes.

Add the potato, pumpkin, split red lentils, stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.

Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.

Wrap ciabatta in foil and heat in the oven for 3-4 minutes until warmed through and crisp.

Serve the soup with the ciabatta spread with lashings of butter.

Heat oven to 180°C. Dice chorizo. Peel and onion, pumpkin and carrot. Peel and mince garlic. Dice potatoes and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.

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 further 2-3 minutes.

Add the potato, pumpkin, split red lentils, stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.

Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.

Wrap ciabatta in foil and heat in the oven for 3-4 minutes until warmed through and crisp.

Serve the soup with the ciabatta spread with lashings of butter.

Heat oven to 180°C. Dice chorizo. Peel and onion, pumpkin and carrot. Peel and mince garlic. Dice potatoes and celery. Remove tough stalks from silverbeet and chop into bite sized pieces. Rinse cannellini beans.

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 further 2-3 minutes.

Add the potato, pumpkin, split red lentils, stock concentrate and 3 cups of water. Simmer for 15-20 minutes until lentils and veg are tender.

Add the beans and silverbeet and cook for a further few minutes until wilted. Taste and season as needed.

Wrap ciabatta in foil and heat in the oven for 3-4 minutes until warmed through and crisp.

Serve the soup with the ciabatta spread with lashings of butter.