Tomato Soup with Cheese Ravioli

This creamy soup can only be made better with pillowy cheesy ravioli! Good-quality ravioli is available from specialty food stores.

knob butter 2 tablespoons olive oil 1 brown onion, diced 1 stick celery, chopped 1 large carrot, peeled, chopped

1 teaspoon each dried oregano and smoked paprika

5 cloves garlic, smashed 1 tablespoon tomato paste

2 x 400-gram tins chopped tomatoes

2 cups vegetable stock

2 tablespoons Worcestershire sauce

¼ teaspoon cracked pepper ½ cup cream 1 tablespoon brown sugar sea salt

350 grams purchased cheese ravioli 4 teaspoons basil pesto; finely grated parmesan

Heat the butter and olive oil in a large heavy-based saucepan over a low heat to melt the butter. Add the onion, celery and carrot and fry until soft. Add the oregano, paprika and garlic and fry for a further minute. Add the tomato paste, tomatoes, stock, Worcestershire sauce and cracked pepper and bring to a gentle simmer. Partially cover with a lid and simmer for 45 minutes.

Remove the soup from the heat and blitz until smooth using a stick blender or food processor. Return to the heat, add the cream and sugar and simmer for a further 5 minutes. Season with salt to taste.

Bring a large pot of salted water to the boil, add the ravioli and cook for 4-5 minutes, or until al dente.

Divide the soup among bowls, top with ravioli and finish each with a teaspoon of pesto and grated parmesan.

Dice 150 grams of the chorizo and set aside the remaining 50 grams.

Heat the olive oil in a large saucepan Add the diced chorizo and 1 teaspoon of the cumin seeds. Fry until the chorizo is crispy and aromatic. Remove from the saucepan and set aside.

Add the onion, celery, capsicum and carrot to the saucepan and fry over a low heat until softened. Add the paprika, chilli flakes and garlic and fry for 2 minutes. Add the fried chorizo and cumin seeds, chopped tomatoes, chicken stock, sea salt and cracked pepper. Simmer for 45 minutes with the lid partially on.

Add the lentils and brown sugar. Cook for 10 minutes then add the kale and cook for a further few minutes until the kale has softened.

Thinly slice the remaining 50 grams of chorizo. Place in a small frypan along with the remaining cumin seeds and fry until crispy.

Divide the soup among bowls, top with the sliced chorizo and parsley and serve with slices of sourdough, if desired.