Some nights all you crave is a big bowl of steaming hot soup and this one will hit the spot with your family. You can use cavolo nero, spinach or shredded cabbage instead of or as well as the silverbeet. For a vegetarian version use vegetable stock and omit the sausage topping.
Serves: 4-6
INGREDIENTS
Base
2 tablespoons olive oil
1 onion
1 leek
1 stick celery
1 carrot, peeled
2 cloves garlic, crushed
1 teaspoon each ground cumin, coriander and smoked paprika
2 bay leaves
½ cup red lentils
1 x 400 gram tin crushed tomatoes
5 cups chicken or vegetable stock
To serve
4 large stalks silver beet, sliced thinly
1 cup small raw pasta shapes, cooked (I used gnocchetti)
4 sausages, skins removed (I used 2 spicy merguez and 2 pork)
handful chopped flat-leaf parsley
Parmesan for shaving, optional
sea salt and freshly ground pepper
METHOD
Base: Slice all the vegetables thinly. Heat the oil in a large saucepan and add the vegetables, garlic, spices and the bay leaves. Season well then cover and cook for 15 minutes, stirring occasionally, adding a splash of water if the pan is too dry.
Stir in the lentils, tomatoes and the stock and bring to the boil. Reduce the heat and simmer for 20 minutes.
To serve: Add the silver beet and cooked pasta and cook for 5 minutes or until the silver beet is tender.
Heat a sauté pan with a little oil. Add the sausages and cook over a high heat until cooked, golden and crispy, breaking them up into small pieces with a wooden spoon. Drain on paper towels.
Stir the parsley into the soup then ladle into bowls. Top with the sizzled sausages and a shaving of Parmesan if using.
Cook’s tip: I prefer to cook the pasta separately then add it to the soup, especially if making the soup ahead. The pasta absorbs masses of liquid if left for a few hours and becomes very soggy.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.