Chorizo And Parsnip Soup - cooking recipe

Ingredients

225 g spanish chorizo sausage, sliced
1 large onion, chopped
100 g lentils, rinsed (I used red)
550 g parsnips, cut into small chunks
1 liter vegetable stock
1 teaspoon chili flakes
Topping
150 g plain yogurt
20 g fresh coriander, chopped

Preparation

Fry the chorizo for a couple minutes in a frying pan.
Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
Put the onions into the pan and fry for a couple minutes until soft.
In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
Simmer for 15-20 minutes until the parsnips and lentils are soft.
Meanwhile, chop the chorizo into small pieces.
Puree the soup with a hand blender.
Stir in the chorizo and top with the yogurt and coriander mixed together if you like.