Mixed Grains, Tomato and Chorizo Soup
Photography by Josh Griggs.
A vibrant, lightly spiced soup, packed with grains for a hearty lunch or dinner. Serve with the Puffed Amaranth and Parmesan Crisps or a loaf of warm crusty bread.
Serves: 6
INGREDIENTS
2 cured spicy chorizo sausages, thinly sliced
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon smoked paprika
3 cloves garlic, crushed
2 tablespoons tomato paste
¼ cup each brown rice, green lentils and farro, rinsed
2 x 400-gram tins crushed Italian tomatoes
4 cups chicken or vegetable stock
sea salt and ground pepper
crème fraiche and basil
To serve
Puffed Amaranth and Parmesan Crisps, see recipe below
2 cups freshly grated parmesan cheese
¼ cup puffed amaranth
grind of black pepper
METHOD
Heat the oil in a large saucepan and gently cook the chorizo for 5 minutes to release their spicy oil. Add the onion, paprika and garlic, cover and cook for 10 minutes, stirring occasionally.
Add all the remaining ingredients, season generously and simmer for 30 minutes until the grains are just tender. Have the lid partially covering the saucepan.
To serve: Ladle into soup bowls and drizzle with a little crème fraiche and olive oil. Add the basila and serve the crisps alongside, if making. Serves 6.
Puffed Amaranth and Parmesan Crisps
Preheat the oven to 180°C fan bake. Combine the cheese, puffed amaranth and pepper in a bowl.
Place heaped spoonfuls of the mixture spaced well apart on a flat, lined baking tray. Cook for about 5 minutes until golden. Cool on the tray before carefully lifting off. Repeat with remaining mixture. Makes about 10.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!