Parsnip Soup

chorizo recipes

This is the perfect winter warming soup. So versatile to as it can suit everyons diet. Just take off the chorizo and yoghurt for the vegans in the house.

mixed spice recipes

The perfect mix of spices and not too hot as I used a mild mexican chilli powder.

soup recipes

Parsnip Soup
Prep time
Cook time
Total time
Mild spiced parsnip soup topped with yoghurt and chorizo.
Serves: 4-6
  • ¼ cup olive oil
  • 1 onion chopped
  • 3 cloves garlic, crushed
  • 5 parsnips, peeled, chopped
  • 2 large potatoes, peeled, chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 to 2 teaspoon mexican chilli powder
  • 2 litres chicken stock
  • 1 or 2 chorizo, thinly sliced
  • ¾ cup natural yoghurt
  • coriander and herb bread to serve
  1. In a large saucepan, heat 2 tablespoons oil on medium. Saute onion and garlic 4-5 minutes until tender.
  2. Add parsnips, potatoes, and spices. Cook covered 10 minutes, stirring occasionally. Stir in stock and bring to boil. Reduce heat to low, simmer covered 40 minutes and vegetables are tender. season with salt and pepper.
  3. Blend soup with stick blender until smooth, keep warm.
  4. In a large frying pan, heat remaining oil on high. Cook chorizo until crisp. Drain on paper towel.
  5. Serve soup topped with yoghurt, chorizo and coriander. Serve with bread.


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