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Chunky Chorizo and Parsnip Soup

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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.

Comments and images

Average user rating 5 stars out of 5

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Jinga

Jinga 27 January 2011 18:52

This is soup is something else! Outstanding recipe. I used half the quantity of chorizo, chilli flakes instead of the hot chilli and it was quite punchy still.... Fabulous, will definitely make again. 5 star soup

philatin

philatin 21 April 2008 00:25

Excellent. Hearty soup, a main meal rather than a starter. Serve with a good sourdough and it's perfect.

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5 stars out of 5

Average user rating Based on 42 ratings

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Nutritional Info

Typical values per serving:
Energy 524.0kcal
Sugars 16.4g
Fat 30.4g
Saturated Fat 8.3g
Salt 2.3g

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This recipe was first published on Waitrose.com in January 2006