Quinoa, Tomato & Chorizo Soup

Quinoa, Tomato & Chorizo soup

serves 6-8

This is a hearty winter warmer that is perfect for lunch or dinner. It's packed with healthy vegetables and has a lovely rich & delicious flavor.

INGREDIENTS

1 cup lentils (or 2x 400g can)

1/2 cup quinoa

2 large carrots

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

2 chorizo sausages, diced

2 tablespoons olive oil or ghee 

1 can (15 oz) diced tomatoes (I used fire roasted) or 2 fresh tomatoes, diced

6-7 cups vegetable stock
2 Tablespoons tomato paste

2 bay leafs

2 teaspoons smoked sweet paprika (if using hot use 1 teaspoon or to taste)

1 teaspoon cumin

1 teaspoon dried thyme or 1 tablespoon fresh 

himalayan salt and pepper, to taste

2 tablespoons balsamic vinegar

1 lime, juiced

lime wedges, greek yoghurt & coriander for garnish, optional

METHOD

Rinse your lentils & quinoa well. 

In a large saucepan, heat olive oil or ghee over medium-high heat. Add onions, celery, carrots and garlic & chorizo and saute for 5 minutes. Add smoked paprika, cumin and thyme and cook 1 - 2 minutes. Add in tomatoes, stock, lentils, quinoa, bay leaves, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes, stirring occasionally. Once done, remove from heat, add balsamic vinegar & lime juice. Remove bay leaves before serving.

Spoon soup into serving dishes and top with Greek yogurt & coriander and serve with lime wedges on the side if desired.