Chorizo and Parsnip Soup

Recipe by Sackville
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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