Recipe: Autumnal Parsnip and Chorizo Soup

autumn-parsnip-chorizo-soup IMG_1000Parsnips were on offer in Sainsbury’s and parsnip soup seemed like the perfect thing to make now the weather is turning colder. Even my boyfriend who doesn’t like soup admitted this was quite yummy. I kind of made this up as I went along, so I’m sorry if the recipe is a bit vague! Just trust your instincts when it comes to seasoning.

Ingredients

5 parsnips
1 carrot
1 large onion
2 bulbs of garlic
Rosemary
Sage
Turmeric
Chilli
Ginger
Chorizo

Method

Finely dice the onion and fry in olive oil over a low heat. Finely slice the parsnips and carrots and add to the onion.
Add the crushed garlic, a sprig of rosemary, a few sage leaves, ginger, chilli, turmeric and salt to taste. Keep stirring until the onions are softened and browning. Add enough vegetable stock to cover all the vegetables. Turn the heat up and cook until the parsnip is tender. Turn off the heat and blend with hand blender until smooth.
To served fry some thinly sliced chorizo in a little olive oil, until the oil turns orange. Ladle the hot soup into bowls. Drizzle with some natural yoghurt, the fried chorizo and the spiced oil. Enjoyed with buttered toast!

autumn-parsnip-chorizo-soup

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