Kale, Chorizo And Lentil Soup


Kale is one of the most nutrient-dense foods you can eat. Its packed with vitamins A, C, E, K and B6. Use it to boost the flavour of this spicy winter soup.

The ingredient of Kale Chorizo And Lentil Soup

  • 1 brown onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stick finely chopped
  • 1 tablespoon olive oil
  • 2 3 cup passata
  • 3 cups massel chicken style liquid stock
  • 3 teaspoons fresh rosemary chopped
  • 2 x 400g cans lentils drained and rinsed
  • 250g chorizo finely chopped
  • 120g baby kale leaves

The Instruction of kale chorizo and lentil soup

  • heat olive oil in a saucepan over medium high heat add onion carrot and celery cook for 5 minutes add passata chicken stock and rosemary bring to the boil add lentils simmer for 10 minutes or until slightly reduced
  • cook chopped chorizo in a frying pan over high heat stirring for 5 minutes
  • use a stick blender to partially puree soup stir in 90g baby kale leaves cook stirring for 5 minutes stir through three quarters of the chorizo
  • serve topped with remaining chorizo and 30g baby kale leaves

Nutritions of Kale Chorizo And Lentil Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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