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Chorizo and lentil soup
This slow-cooker soup recipe is perfect for freezing!
Serves: 6
Time to make: 3 hrs 45 mins
Hands-on time: 15 mins
Ingredients
- 200g chorizo, roughly chopped
- 1 red onion, chopped
- 2 red capsicums, chopped
- 3 carrots, chopped
- 1 large leek, chopped
- 3/4 cup red lentils, rinsed
- 420g tin cannellini beans in water, drained
- 1 teaspoon smoked paprika
- 3 cups hot reduced-salt chicken stock
- fresh flatleaf parsley sprigs, to garnish
- 6 tablespoons low-fat soured cream and 6 slices wholegrain bread, to serve
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Instructions
1 Preheat the slow cooker. Add all the ingredients except for the parsley, soured cream and bread. Pour over 3 cups boiling water, stir to combine, then cook for 2 hours on high or 3½ hours on low.
2 Switch off the cooker, then use a stick blender to blend the mixture until almost smooth (add more water for a thinner soup).
3 Serve garnished with parsley, topped with soured cream and a sprinkle of ground black pepper, with the bread on the side.
Nutrition Info (per serve)
-
Calories 390cal
-
Kilojoules 1632kJ
-
Protein 21.8g
-
Total fat 11.6g
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–Saturated fat 4.8g
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Carbohydrates 52.1g
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–Sugars 13.5g
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Dietary fibre 10.9g
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Sodium 709mg
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Calcium 179mg
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Iron 4.6mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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