Winter Vegetable Soup with Crispy Salami
- 2 tablespoons of olive oil
- a large red onion
- 1 clove of garlic (minced)
- 2 carrots
- 1 cauliflower
- 1 potato
- 1/2 savoy cabbage
- 100g puy lentils
- 1.75 / 3 pints of good chicken stock
- Large squirt of tomato puree
- Salt and pepper to taste
- 4 slices per person of salami
These are the vegetables I had in my fridge, but you cold easily substitute kale, broccoli, green beans – really whatever you have.
Chop and saute the onion, garlic, until soft, adding the carrots, and softening further. Add the tinned tomatoes and puree, bringing to a simmer.
Add the chicken stock, and simmer further for 15-20 mins until carrots are soft. Slice the potatoes and cauliflower, and add to the soup. Simmer for a further 20 mins, adding shredded cabbage around 5 mins before the end. I like soups to be quite rustic with large bits, and generally take a potato masher to break down the lumps to be about the same size. If you want it smooth, blitz in a food processor.