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."
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. WELL!! This WAS a pleasant surprise! Great texture and flavour! I used a potato masher to break down the chunks. Had no chorizo and used mild Italian sausage instead. Works great! The lentils give this soup its hearty goodness and the parsnips aren't overpowering at all. Ready so fast. Skipped the yogurt this time. Thanks for a keeper!!
     
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Tweaks

  1. WELL!! This WAS a pleasant surprise! Great texture and flavour! I used a potato masher to break down the chunks. Had no chorizo and used mild Italian sausage instead. Works great! The lentils give this soup its hearty goodness and the parsnips aren't overpowering at all. Ready so fast. Skipped the yogurt this time. Thanks for a keeper!!
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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