Win­ter WARM­ERS

Come in from the cold and en­joy these com­fort­ing hot soups and stews

YOURS (UK) - - Inspiring You Food -

KALE, SPELT & CHORIZO SOUP SERVES: 4 PREP: 10 MINS COOK: 20 MINS

2 tbsp rape­seed or sun­flower oil

1 onion, chopped

2 cook­ing chorizo sausages, skins re­moved, crum­bled into small pieces 1 dried red chilli or a good pinch of chilli flakes, to taste

4 toma­toes, finely chopped, or 1 tbsp or­ganic tomato purée

150g (5oz) pearled spelt, rinsed well and drained

1.5 litres (2½ pt) chicken or good veg­etable stock

200g (7oz) or­ganic curly kale or cavolo nero, leaves stripped from their stalks and roughly chopped

Salt and black pep­per

1. Heat the oil in a pan over a low heat, add the onion and fry gen­tly for 10 mins, stir­ring now and then to stop it catch­ing, un­til soft and translu­cent. Add the chorizo and fry, stir­ring oc­ca­sion­ally, for a few min­utes more.

2. Stir in the chilli, toma­toes, spelt and stock and sea­son with salt and pep­per. Bring to the boil, re­duce the heat and sim­mer for 20 mins.

3. Mean­while, blanch and squeeze the kale (or cavolo nero). Add to the pan and cook for a fur­ther 15 mins or un­til the spelt is ten­der.

4. Keep an eye on the liq­uid and top up a lit­tle if needed. Check sea­son­ing.

Per serv­ing: 438 cals, 23g fat (6.5g sat fat), 6g sugar, 1.8g salt

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