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    You are in: Home / Recipes / Chorizo and Parsnip Soup Recipe
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    Chorizo and Parsnip Soup

    Chorizo and Parsnip Soup. Photo by Sackville

    1/1 Photo of Chorizo and Parsnip Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sackville's Note:

    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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    Units: US | Metric

    • 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



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

    Ratings & Reviews:

    • on December 13, 2006


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chorizo and Parsnip Soup

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.2
    Calories from Fat 212
    Total Fat 23.5 g
    Saturated Fat 9.0 g
    Cholesterol 54.3 mg
    Sodium 742.0 mg
    Total Carbohydrate 46.5 g
    Dietary Fiber 15.3 g
    Sugars 10.5 g
    Protein 23.5 g

    The following items or measurements are not included:

    vegetable stock

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