Winter Vegetable Soup with Crispy Salami
Ingredients – Makes 4 – 6 generous bowls
- 2 tablespoons of olive oil
- Large red onion chopped
- 1 clove of garlic (minced)
- 2 carrots
- 1 small cauliflower
- 1 medium potato
- 1/2 savoy cabbage
- 100g puy lentils (cooked and drained – Approx 1 cup)
- 1.75ml / approx 3 pints of good chicken stock
- Large squirt of tomato puree
- Salt and pepper to taste
- 3 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. This makes a fairly substantial pot of soup. In all when the vegetables re incorporated into the liquid, you end up with around 4 pints or so of thick soup. The number of servings will depend upon whether this is a single course with bread, or a starter.
Chop and saute the onion and garlic, until soft before adding the carrots, and softening further. Add the tinned tomatoes and tomato puree, bringing to a simmer.
Add the chicken stock, and simmer further for 15-20 mins until carrots are soft. Slice the potatoes and break up the cauliflower into florets. Add both to the soup. Simmer for a further 20 mins, adding shredded cabbage around 5 mins before the end. I like soups to be fairly rustic with large ‘bits’. I use a potato masher to break down the lumps to be about the same size. Add the cooked puy lentils.
If you want it smooth, blitz in a food processor.
I like to add a little bit of salt and pepper during cooking, but adjust the season after its cooked. It’s sometimes easier to see how much is needed after the soup has cooked and cooled.