Parsnip and chorizo soup
Ingredients:
• 2 or 3 Leftover or tired parsnips - cut out anything that's going off
• 1 large potato
• 1/2 a chorizo sausage - skinned and chopped into lardon-sized pieces.
• 1 tablespoon of oil rapeseed or olive
• 750 millilitres of vegetable stock
• Black pepper
• Fresh coriander or flat-leafed parsley (optional)
Method:
1. Chop potato roughly (skin on) - into 2cm cubes
2. Peel and chop the parsnips
3. Heat the oil in a large saucepan
4. Throw in the potato, parsnips and chorizo to the hot oil
5. Add some ground black pepper.
6. Sauté for a few minutes while the chorizo releases it wonderful oil which has paprika and garlic in
7. Add the stock.
8. Bring to boil and simmer on medium heat for 25 -35 mins or until parsnip and potatoes are cooked.
9. Take off heat and blitz with a hand blender until smooth.
10. Add a swirl of sour cream if you fancy it.
11. Garnish with chopped coriander or flat-leafed parsley if you have some.
12. Serve with a chunk of bread and enjoy!
Recipe provided by Paul Thacker for #FoodSavvy Norfolk & Suffolk