Autumn Soup
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