Chorizo And Parsnip Soup

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Meanwhile, chop the chorizo into small pieces.

7. 7

   Puree the soup with a hand blender.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.