Winter Vegetable Soup

October 8, 2019
Created by Harmons
1 hour 30 minutes
Serves 6
  • 2 Tbsp canola oil
  • 1 onion, finely sliced
  • 3 cloves garlic, thinly sliced
  • 2 carrots, cut into 1" chunks
  • 2 turnips, cut into 1" chunks
  • 1 Russet potato, cut into 1" chunks
  • 1 parsnip, cut into 1" chunks
  • 2 tsp sweet paprika, plus more for serving
  • 1 tsp hot smoked paprika
  • 1 (28 oz) can chopped tomatoes
  • 1 Tbsp tomato purée
  • 1/2 lb chorizo sausage, broken into pieces
  • 1/2 cup green lentils, such as Le Puy, picked over, rinsed and drained
  • 6 cups low-sodium chicken broth
  • 1/2 bunch kale, tough ribs removed, shredded into 1" pieces
  • Salt and freshly ground pepper
  • Sour cream or crème fraîche

In a Dutch oven over medium-high heat, add oil. When oil shimmers, add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add root vegetables to pan and cook until beginning to soften., stirring occasionally, about 5 minutes. Add paprikas and cook for 3 minutes. Add tomatoes and tomato purée to pan and cook, 2-3 minutes. Add chorizo, lentils, and broth to pan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes.

Add kale to pan with vegetables. Cook until softened, stirring occasionally, about 5 minutes.

Season with salt and pepper. Serve with sour cream and a sprinkling of paprika.