Win­ter Veg­etable Soup with Siz­zled Sausages

Dish - Everyday Dish - - Soups -

Some nights all you crave is a big bowl of steam­ing hot soup and this one will hit the spot with your fam­ily. You can use cavolo nero, spinach or shred­ded cab­bage in­stead of or as well as the silverbeet. For a veg­e­tar­ian ver­sion use veg­etable stock and omit the sausage top­ping.

Base: Slice all the veg­eta­bles thinly. Heat the oil in a large saucepan and add the veg­eta­bles, gar­lic, spices and bay leaves. Sea­son then cover and cook for 15 min­utes, stir­ring oc­ca­sion­ally, adding a splash of wa­ter if the pan is too dry.

Stir in the lentils, toma­toes and the stock and bring to the boil. Re­duce the heat and sim­mer for 20 min­utes.

To serve: Add the silverbeet and cooked pasta and cook for 5 min­utes or un­til the silverbeet is ten­der.

Heat a sauté pan with a lit­tle oil. Add the sausages and cook over a high heat un­til cooked, golden and crispy, break­ing them up into small pieces with a wooden spoon. Drain on pa­per tow­els.

Stir the pars­ley into the soup then la­dle into bowls. Top with the siz­zled sausages and a shav­ing of Parme­san if us­ing.

Serves 4–6

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