Ingredients

• 2 tbsp sunflower oil
• 1 onion
• finely sliced
• 3 garlic cloves
• finely sliced
• 2 carrots
• cut into 1.5cm/¾in chunks
• 2 turnips
• cut into 1.5cm/¾in chunks
• 1 large potato (preferably Maris Piper)
• cut into 1.5cm/¾in chunks
• 1 large parsnip
• cut into 1.5cm/¾in chunks
• 2 heaped tsp paprika (sweet)
• plus extra to serve
• 1 heaped tsp hot smoked paprika
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 125g/4½oz chorizo sausage (we like picante)
• skinned and cut into 5mm slices
• 100g/3½oz Puy lentils
• rinsed and drained
• 1.75 litres/3 pints stock
• made with 1 chicken stock cube
• 100g/3½oz cavolo nero
• kale or spring greens
• tough midribs removed
• shredded into 2cm/¾in pieces
• flaked sea salt and freshly ground black pepper
• soured cream or crème fraîche
• to taste.

Directions

• Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes
• or until softened but not coloured
• stirring occasionally. While the onion is frying
• cut the carrots
• turnips
• potatoes and parsnip into roughly 1.5cm/¾in chunks.
• Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes
• or until beginning to soften
• stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan
• increase the heat a little and cook for 2–3 minutes
• stirring regularly.
• Add the chorizo
• Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes
• or until the vegetables and lentils are tender
• stirring every now and then.
• Add the cavolo nero
• kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened
• stirring regularly.
• Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls
• with a dollop of soured cream or crème fraîche and a sprinkling of paprika.