It’s comfort food time
This robust and rustic soup is simple to make
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 2⁄3 cups plain flour ◗ 1 cup Greek yogurt ◗ 1 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.