Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF
Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys spanish-style lentil & chorizo soup, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys spanish-style lentil & chorizo soup, gf df ef sf nf using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
  1. Prepare 225 grams chorizo sausage, diced
  2. Make ready 1 red onion, chopped
  3. Make ready 2 red bell peppers, chopped
  4. Prepare 3 carrots, chopped
  5. Make ready 1 leek, chopped
  6. Take 150 grams dried red lentils, rinsed
  7. Make ready 400 grams can of kidney beans, drained
  8. Prepare 1 tsp smoked paprika
  9. Make ready 500 ml hot chicken stock
  10. Make ready 500 ml hot ham stock
  11. Make ready 1 tsp dried oregano
  12. Make ready 1/4 tsp dried rosemary
  13. Prepare 1/4 tsp dried thyme
  14. Prepare Garnish
  15. Get chopped parsley
  16. Get sour cream
  17. Make ready freshly ground black pepper
Instructions to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
  1. Put all of the ingredients into a soup pan or stock pot apart from the oregano, rosemary & thyme
  2. Let boil for 10 minutes, then simmer covered for 35 minutes
  3. Use a blender to blitz the soup almost smooth. Add some water if it's too thick for your liking
  4. Stir through the oregano, rosemary and thyme and keep warm for 30 minutes before serving
  5. Garnish with some chopped parsley and sour cream if desired and sprinkle with a little black pepper. You can sour room temp coconut cream with a little lemon juice for this
  6. Serve with toasted garlic bread. My free from recipe for baguettes and garlic butter are in my recipe profile - - https://cookpad.com/us/recipes/357071-vickys-savoury-compound-butters-gluten-dairy-egg-soy-free - https://cookpad.com/us/recipes/368330-vickys-french-baguettes-gluten-dairy-egg-soy-nut-free

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