Now the weather has got a bit colder and I’m starting to think about investing in my yearly pair of ear muffs (I somehow manage to snap them at the end of every winter) I thought it was about time I whipped up my first soup of the autumn. This is a gorgeous soup recipe which tastes like a real treat but at only 2sp per portion its a bargain smart points wise, especially considering the gorgeous smells and taste that ooze out of it!
Serves 4 = 2sp each (Flex)
50g chorizo, roughly chopped (I used Aldi’s spicy chorizo)
1 large onion, roughly chopped
2 or 3 large carrots, peeled and chopped
¼ tsp cumin powder
Pinch of Ras el Hanout/Morrocan flavouring (if you have it), crushed chillies and cayenne pepper
2 garlic cloves, peeled and chopped
1 tsp smoked paprika
Pinch of sugar
125g dried red lentils
1 x 400g tin of chopped tomatoes
600ml chicken/vegetable stock (made from one stock cube)
Pop your chorizo in a large heavy based pan, spray with 1kal and fry until the oils start to release. Add the onion, carrot and cumin powder and fry for around 10 minutes until the onions are nice and soft. Add the garlic and fry for another minute and then add the paprika, chillies, Moroccan seasoning, cayenne pepper and sugar. Simmer for a few seconds and then add the lentils, tomatoes and chicken stock. Season well with salt and pepper, give a good stir and simmer for 40 minutes. Take off the heat and blend with a stick blender adding a little water as you go to loosen the soup to the consistency you like. Serve with a drizzle of fat free natural yoghurt or light sour cream!