Vegetables soupe with lentil & Chorizo
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
300 g hot chorizo, cut into half slices
1 bag (2kg)
Arctic Gardens Stew Mix 2kg
1/4 bag (500g)
Arctic Gardens Celery Diced, 2kg
1⁄4 bag (500g)
Arctic Gardens Cut Green Beans 2kg
1⁄2 bag (7 cups)
Arctic Gardens Super Sweet Corn Kernels, 2kg
5 cans 540 ml (19 oz) cans lentils, rinsed and drained
5 bay leaves
10 ml (2 tsp.) dried thyme
5ml -10 ml (1 to 2 tsp) mild or hot smoked paprika
Salt and pepper from the mill
6.25 liters (25 cups) chicken stock
400 mL (1 2/3 cups) sour cream
150 mL (2/3 cup) chopped fresh coriander
Lime wedges
Preparation
1 In a large saucepan over medium heat, sauté chorizo.
2. Add vegetables and corn, cook 5-10 minutes, stirring a few times.
3. Add lentils, bay leaf, thyme, smoked paprika, salt and pepper.
4. Pour in the broth, bring to a boil, cover and simmer over medium-low heat for 20-25 minutes.
5. Adjust seasoning and serve garnished with sour cream and coriander. Add a little lime juice if desired.
