Tuscan Style Sausagemeat Broth

This simple rustic soup is hearty and warming and packed full of vegetables, beans and peas, simply perfect to give your gut all the nourishment it needs to thrive during these brutal winter months. With a sprinkling of Tumeric, rich in phytonutrients, this brothy soup is full to the brim of antioxidants, fibre and vitamins. 

Ingredients

50g lentils
50g green split peas
25g split marrowfat peas
25g split fava beans
25g barley flakes
1litre chicken stock
a drizzle of olive oil
1 medium white onion 
1 medium carrot
4 large garlic cloves
3 bay leaves
a few sprigs of rosemary
1 teaspoon turmeric
1 teaspoon cumin seeds
3-4 plain pork sausages
A small bunch of kale
a pinch of sea salt
a pinch of freshly ground black pepper

Method

The night before, put lentils, peas, beans and barley flakes into a bowl and fill with cold water, then leave overnight to soak.

The next morning tip the mix into a colander and give it a thorough rinse. Tip the mix into a saucepan and pour in the stock. Set the pan over a medium heat and bring to the boil, then immediately turn down the heat and leave the broth to simmer with the lid on for 40 minutes.

Meanwhile, set a cast iron frying pan over a medium heat and drizzle in a little oil. Tip in the onions, carrots, garlic, along with a pinch of salt and fry until soft. 
To the frying pan the bay and rosemary along with the turmeric and cumin seeds then toast for 2-3 minutes.

Take the sausages and slit the skin open. Squeeze the sausagemeat into the pan and discard the skins.

Fry the sausage meat together with the veg and herbs until beautifully crisp. Scrape the sausagemeat, veg and herbs into the simmering broth.

Take the kale and strip the leaves from each stalk. Roughly chop the kale leaves and then scatter into the broth, cooking for 2-3 minutes.

Check the seasoning and adjust with a pinch of salt and pepper if required.

Remove the broth from the heat and ladle out into warmed bowls. Serve alongside some warm, buttery bread.