Ingredients for Autumn Soup To Warm The Soul
- 1 large chopped onion
- 2 chopped carrots
- 1 cup chopped swede (rutabaga)
- 1 chopped green bell pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato puree
- 4 cups vegetable stock
- 1 cup green lentils
- salt and pepper to taste
- 1 pound sausage meat
- 1/2 cup breadcrumbs
- 1 tablespoon chopped fresh rosemary
- 1 medium apple
- 1 teaspoon ground cinnamon
- 1 large potato
- freshly chopped chives for garnish
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How to Make Autumn Soup To Warm The Soul
- Heat 2 tablespoons of olive oil in a large flameproof casserole dish over medium heat.
- Add 1 large chopped onion, 2 chopped carrots, 1 cup chopped swede (rutabaga), and 1 chopped green bell pepper. Fry gently for 3 minutes, until softened but not browned.
- Stir in 2 tablespoons of tomato puree, 4 cups of vegetable stock, and 1 cup of green lentils. Season generously with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Meanwhile, in a separate bowl, combine 1 pound sausage meat, 1/2 cup breadcrumbs, and 1 tablespoon chopped fresh rosemary. Mix thoroughly with your hands and shape into 12 small meatballs.
- Peel and core 1 medium apple. Dice into 1cm cubes.
- Add the apple, 1 teaspoon ground cinnamon, and the sausage meatballs to the soup. Stir in 1 large peeled and diced potato.
- Simmer for a further 25 minutes, or until all the vegetables and meatballs are cooked through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with freshly chopped chives.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
39g
Fat
27g
Carbs
14g
