Chorizo adds an extra special twist to this hearty winter soup.
- Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tender. Add stock and tomatoes, and simmer for 10 minutes.
- Meanwhile, heat a non stick frying pan over medium high heat. Add the chorizo and cook for 1-2 minutes on each side until golden brown. Remove and drain on paper towel.
- Add lentils and chickpeas along with salt and pepper to the soup and cook for 3 minutes. Serve soup topped with chorizo and crusty bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set