Parsnip Soup with Spicy Chorizo Recipe

Parsnip Soup with Spicy Chorizo Recipe

Preparation: 20 minutes Cooking time: 1 hour

Ingredents

  1. 50g OR 4 tablespoon butter
  2. 1 large size onion (chopped)
  3. 2 celery sticks (chopped)
  4. 675g parsnips (cubed)
  5. 1 tablespoon paprika
  6. 1.1 litres OR 5 cups vegetable stock
  7. 450ml OR 1¾ cups milk
  8. 125g chorizo sausage (diced)
  9. salt and ground black pepper
  10. 8 tablespoon natural yogurt
  11. chopped fresh parsley to serve

Preparation Steps:

Step 1:
Using a big pan, cook the butter over low heat.
Fry for 5 minutes until the onion and celery are softened.
Gently simmer for 15 minutes or until the veggies begin to soften before adding the paprika.

Step 2:
Cook for 25 minutes, or until the veggies are fork-tender, before removing from the heat.
Salt and pepper to taste, if desired.

Step 3:
Mix in the bulk of the chorizo.
Blitz the soup in batches in a blender or food processor until it is completely smooth.
Return the soup to the pan after checking the spices.

Step 4:
Serve in eight bowls with a dollop of yoghurt and a sprinkling of chorizo and parsley on top.

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