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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys spanish-style lentil & chorizo soup, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys spanish-style lentil & chorizo soup, gf df ef sf nf using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
  1. Make ready 225 grams chorizo sausage, diced
  2. Prepare 1 red onion, chopped
  3. Take 2 red bell peppers, chopped
  4. Make ready 3 carrots, chopped
  5. Take 1 leek, chopped
  6. Make ready 150 grams dried red lentils, rinsed
  7. Get 400 grams can of kidney beans, drained
  8. Get 1 tsp smoked paprika
  9. Take 500 ml hot chicken stock
  10. Make ready 500 ml hot ham stock
  11. Take 1 tsp dried oregano
  12. Take 1/4 tsp dried rosemary
  13. Prepare 1/4 tsp dried thyme
  14. Get Garnish
  15. Prepare chopped parsley
  16. Prepare sour cream
  17. Prepare 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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