Autumn Soup

autumn soup

Autumn Soup

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Servings: 4
Calories: 453

Ingredients
 

  • 1 large onion chopped
  • 2 carrots cut into 1 cm (1/2 inch) dice
  • 1 small swede cut into 1 cm (1/2 inch) dice
  • 1/2 green pepper deseeded and thinly sliced
  • 3 tablespoons vegetable oil
  • 1 tablespoon tomato puree
  • 1 3/4 pints beef stock
  • 2 oz red lentils
  • salt and freshly ground black pepper
  • 6 oz pork sausagemeat
  • 1 oz fresh white breadcrumbs
  • 1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 cooking apple
  • 1 large potato cut into 1 cm (1/2 inch) dice
  • snipped chives to garnish

Instructions

  • Heat the oil in a large flameproof casserole. Add the onion, carrots, swede and green pepper and fry
  • gently for 3 minutes until the vegetables are soft but not coloured.
  • Stir in the tomato puree, stock and lentils, and season to taste with salt and pepper.
  • Bring to the boil, then lower the heat, cover and simmer for 20 minutes until the vegetables are just tender.
  • Meanwhile, put the sausagemeat, breadcrumbs and rosemary in a
  • bowl. Mix thoroughly with your hands, then shape into 12 small balls.
  • Peel and core the apple, then cut into 1 cm (1/2 inch) dice. Add to the soup with the potato and sausagemeat balls and simmer for a further 25 minutes until all the vegetables are tender.
  • Taste and adjust seasoning, then serve hot, sprinkled with chives.
Calories: 453 kcal
Carbohydrates: 47 g
Protein: 18 g
Fat: 23g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 31 mg
Sodium: 772 mg
Potassium: 1386 mg
Fiber: 11 g
Sugar: 14 g
Vitamin A: 5237 IU
Vitamin C: 54 mg
Calcium: 111 mg
Iron: 4 mg
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