Parsnip Soup with Spicy Chorizo
50g/2oz/4 tbsp butter
1 onion, chopped
2 celery sticks, chopped
675g/1½lb parsnips, cubed
1 tsp paprika
1.1 litres/2 pints/5 cups vegetable stock
450ml/¾ pint/1¾ cups milk
125g/4oz chorizo sausage, diced
salt and ground black pepper
8 tsp natural yogurt
chopped fresh parsley to serve
1 Melt the butter in a large pan over a low heat. Add the onion and celery and cook for 5 minutes until tender. Add the parsnips and paprika and cook gently, stirring occasionally, for 15 minutes or until the vegetables begin to soften.
2 Add the stock and milk and bring to the boil, then reduce the heat and simmer for 25 minutes or until the vegetables are tender. Season to taste with salt and pepper.
3 Add most of the chorizo. Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Check the seasoning and return the soup to the pan.
4 Reheat gently and serve in eight bowls with a swirl of yogurt, sprinkled with the remaining chorizo and the parsley.