Vegetable, lentil and chorizo soup

Vegetable, lentil and chorizo soup

Portions

4

Preparation 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

  1. In a large saucepan over medium heat, sauté chorizo for 2 minutes.
  2. Add vegetables and corn, cook for 5 minutes, stirring a few times.
  3. Add lentils, bay leaf, thyme, smoked paprika, salt and pepper.
  4. Pour in the broth, bring to a boil, cover and simmer over medium-low heat for 15 to 20 minutes.
  5. Adjust seasoning and serve garnished with sour cream and coriander. Add a little lime juice if desired.
     

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