Skip to navigation Skip to content
Print

Waitrose

Chunky Chorizo and Parsnip Soup

Spanish chorizo sausage and chilli paste give this hearty soup a spicy warmth that is balanced by a cooling coriander raita. Serve with crusty bread for a more substantial meal.

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes 40 minutes
Serves:
 4

Ingredients

  • 100g large green lentils
  • 3 tbsp olive oil
  • 225g Spanish Chorizo from the deli counter, cut into small pieces
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 550g parsnips, cut into small chunks
  • 2 x 500ml Waitrose Cooks' Ingredients Vegetable Stock
  • 1 tsp Bart Hot Chilli in Sunflower Oil
  • 20g pack fresh coriander, chopped
  • 150g pot natural yogurt

Method

  1. Rinse the lentils and cook in boiling water for 10 minutes.
  2. Heat the oil in a large saucepan and gently fry the chorizo, onion and celery for 5 minutes. Add the parsnips, stock and hot chilli. Bring to the boil then reduce the heat to a gentle simmer. Drain the lentils and add to the pan, cover and simmer very gently for 15-20 minutes until the vegetables are tender.
  3. While this is cooking, mix together the coriander and yogurt, and put in a small serving dish.
  4. Using a hand-held blender, lightly blend half of the soup and add to the rest, so it is thick and chunky. Ladle into soup bowls and serve with the yogurt mixture.