Recipe by Sackville
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.
Top Review by woodland hues
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!!
- 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
Directions See How It's Made
- 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.