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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


    • 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


    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.

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