Chorizo and Parsnip Soup

“This is based on a recipe I found in a supermarket magazine. The original recommends serving this semi-chunky so if you don't want to puree the whole batch at the end just do half to keep more texture in the soup. A great use of those winter vegetables. The topping is optional.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the chorizo for a couple minutes in a frying pan.
  2. Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
  3. Put the onions into the pan and fry for a couple minutes until soft.
  4. In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
  5. Simmer for 15-20 minutes until the parsnips and lentils are soft.
  6. Meanwhile, chop the chorizo into small pieces.
  7. Puree the soup with a hand blender.
  8. Stir in the chorizo and top with the yogurt and coriander mixed together if you like.

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