INGREDIENTS
750ml (3 cups) chicken stock
2 teaspoons olive oil
1 large red onion, finely chopped
2 celery sticks, trimmed, finely chopped
50g Primo Gourmet Selection Pancetta, finely chopped
2 garlic cloves, crushed
500g sweet potato (kumara), peeled, cut into 1cm pieces
400g can no-added-salt lentils, rinsed, drained
400g can no-added-salt diced tomatoes
250g broccoli, cut into small florets
Chopped fresh continental parsley, to serve
METHOD
Step 1
Heat oil in a saucepan over medium heat. Cook the onion, celery, pancetta and garlic, stirring, for 6 minutes or until soft. Add the sweet potato. Cook, stirring, for 1 minute or until combined.
Step 2
Add the stock, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp.
Step 3
Divide the soup among serving bowls and top with parsley.