It’s com­fort food time

This ro­bust and rustic soup is sim­ple to make

Central and North Burnett Times - - WEEKEND - With Dan and Steph Mul­heron

WELL, win­ter has ar­rived and we love creat­ing yummy, whole­some and hearty meals to en­joy. A lot of us love slow braised foods, casseroles and soups when the tem­per­a­tures drop. They are sim­ply de­li­cious and make you feel full and sat­is­fied.

This week we wanted to share this new, ex­cit­ing and yummy soup with you. Step out of your com­fort zone this win­ter and try some­thing new with us. We hope you en­joy it as much as we do.

Chorizo ba­con soup with flat bread

IN­GRE­DI­ENTS: Soup ◗ 2 tbs olive oil ◗ 225g chorizo, cut into 1.5cm pieces ◗ 1 onion, chopped ◗ 2 cloves gar­lic, crushed ◗ 1 red cap­sicum, finely chopped ◗ 1 green cap­sicum, finely chopped ◗ 1kg pota­toes, peeled and cut ◗ 70g red lentils ◗ 500ml veg­etable stock, warmed ◗ 1 tbs smoked pa­prika ◗ 1 tbs dried thyme ◗ Salt and pep­per to sea­son ◗ Chopped pars­ley for gar­nish. Gar­lic flat bread ◗ 1 2⁄ cups plain flour ◗ 1 cup Greek yo­gurt ◗ 1 3 tsp sea salt ◗ ¼ cup olive oil ◗ 2 cloves gar­lic crushed

METHOD: Heat the oil over a medium heat in a large saucepan or deep saute pan. Add the chorizo and fry gen­tly for about 2 min­utes. Re­duce the heat and add the onion, gar­lic and cap­sicum. Fry gen­tly for about 10 min­utes un­til the onion is soft­ened.

Add the pota­toes and lentils then pour in the stock. Stir in the pa­prika, thyme and salt and pep­per. Stir ev­ery­thing to­gether well then bring to the boil. Re­duce the heat to sim­mer, cover and cook for about 30 min­utes or un­til the pota­toes are soft­ened.

Flat Bread: Stir flour, yo­gurt and sea salt in a large bowl un­til com­bined. Knead into a smooth dough. Stand, cov­ered, for 20 min­utes.

Di­vide dough into six por­tions. Roll out each into 22cm rounds. Com­bine oil and gar­lic, then brush both sides of the dough with the oil mix­ture.

Cook breads, one at a time, in a medium fry­ing pan over a high heat for about 1 to 2 min­utes each side, or un­til golden brown.

Serve pip­ing hot, gar­nished with the pars­ley and chorizo oil and gar­lic flat bread.

For more, go to danand­



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