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

Serves: 4

Ingredients

100g large green lentils
3 tbsp olive oil
225g Spanish Chorizo from the deli counter, cut into small pieces   - Waitrose Free Range Chorizo Ibérico de Bellota - BUY ONE GET ONE FREE
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.