Autumn Soup to Warm the Soul |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Whats better on a chill and blustery day, when the red and gold leaves are on the ground, than a hearty and steaming bowl of soup!. Ingredients:
1 large onion, chopped |
2 carrots, cut into 1/2 inch dice |
1 small turnip, cut into 1/2 inch dice |
1/2 green pepper, deseeded and thinly sliced |
3 tablespoons vegetable oil |
1 tablespoon tomato puree |
1 3/4 pints beef stock |
2 ounces red lentils |
salt & freshly ground black pepper |
6 ounces pork sausage |
1 ounce fresh white breadcrumbs |
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary |
1 cooking apple |
1/2 teaspoon cinnamon |
1 large potato, cut into 1/2 inch dice |
snipped chives, to garnish |
Directions:
1. Heat the oil in a large flameproof casserole. Add the onion, carrots, swede and green pepper and fry.
2. gently for 3 minutes until the vegetables are soft but not coloured.
3. 2 Stir in the tomato puree, stock and lentils, and season to taste with salt and pepper.
4. Bring to the boil, then lower the heat, cover and simmer for 20 minutes until the vegetables are just tender.
5. Meanwhile, put the sausagemeat, breadcrumbs and rosemary in a.
6. bowl. Mix thoroughly with your hands, then shape into 12 small balls.
7. Peel and core the apple, then cut into 1 cm (1/2 inch) dice. Add with the cinnamon to the soup potato and sausagemeat balls and simmer for a further 25 minutes until all the vegetables are tender.
8. Taste and adjust seasoning, then serve hot, sprinkled with chives.
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