Chorizo And Parsnip Soup

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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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Steps

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Fry the chorizo for a couple minutes in a frying pan.

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Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.

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Put the onions into the pan and fry for a couple minutes until soft.

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In a large saucepan , combine the lentils , onions , parsnips , vegetable stock and chilli flakes.

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Simmer for 15-20 minutes until the parsnips and lentils are soft.

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Meanwhile , chop the chorizo into small pieces.

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Puree the soup with a hand blender.

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Stir in the chorizo and top with the yogurt and coriander mixed together if you like.

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Ingredients

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chorizo sausage, onion, lentils, parsnips, vegetable stock, chili flakes, plain yogurt, fresh coriander