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.
Provided by Sackville
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 429, Fat 23.4, SaturatedFat 9, Cholesterol 54.4, Sodium 741.1, Carbohydrate 36.6, Fiber 9.7, Sugar 10.5, Protein 19.4
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