Vegetable, lentil and chorizo soup
Portions
4Preparation Time
Cooking Time
Ingredients
- 60 g (3 oz) hot chorizo, cut into half slices
- 1 bag Arctic Gardens Soup Vegetables
- 375 mL (1 ½ cups) Arctic Gardens super sweet corn
- 1 can 540 mL (19 oz) lentils, rinsed and drained
- 1 bay leaf
- 2 mL (1/2 tsp.) dried thyme
- 1 to 2 mL (1/4 to ½ tsp.) mild or hot smoked paprika
- Salt and freshly ground pepper
- 1.25 liters (5 cups) chicken stock
- 80 mL (1/3 cup) sour cream
- 30 ml (2 tbsp.) chopped fresh coriander
-
Lime wedges
Preparation
- In a large saucepan over medium heat, sauté chorizo for 2 minutes.
- Add vegetables and corn, cook for 5 minutes, stirring a few times.
- Add lentils, bay leaf, thyme, smoked paprika, salt and pepper.
- Pour in the broth, bring to a boil, cover and simmer over medium-low heat for 15 to 20 minutes.
- Adjust seasoning and serve garnished with sour cream and coriander. Add a little lime juice if desired.
