Save to your scrapbook

    Chunky Chorizo and Parsnip Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars