Chorizoandparsnipsoup Recipes

CHORIZO AND PARSNIP SOUP

Chorizo and Parsnip Soup image

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.

Provided by Sackville

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

225 g spanish chorizo sausage, sliced
1 large onion, chopped
100 g lentils, rinsed (I used red)
550 g parsnips, cut into small chunks
1 liter vegetable stock
1 teaspoon chili flakes
150 g plain yogurt
20 g fresh coriander, chopped

Steps:

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

Nutrition Facts : Calories 429, Fat 23.4, SaturatedFat 9, Cholesterol 54.4, Sodium 741.1, Carbohydrate 36.6, Fiber 9.7, Sugar 10.5, Protein 19.4

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