Parsnip Soup with Chorizo, Rosemary and Seeds

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OcadoLife

4 serving

Prep time: 10 mins

Cook time: 40 mins

Serves: 4

“Parsnips make the most wonderful, creamy soup,” says chef and food writer Gill Meller, who created this recipe for Parsnip Soup with Chorizo, Rosemary and Seeds. The topping of crunchy seeds and crisp, spicy chorizo makes a great textural contrast with the silky-smooth soup – for a veggie version, use a meat-free, plant-based chorizo instead.

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Ingredients Method

Ingredients

2 tsp unsalted butter
2 tbsp olive oil
1 onion, thinly sliced
1 leek, thinly sliced
2 garlic cloves, crushed or grated, plus 1 garlic clove, thinly sliced
500g parsnips, peeled and cubed
1 tsp thyme leaves
1.2 chicken or vegetable stock
100g chorizo, diced
1 rosemary sprig, leaves only
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
75ml double cream

Method

Step 1

Heat the butter and 1 tbsp of the oil in a large saucepan over a medium heat, until foaming. Add the onion and leek and cook for 10-12 mins, stirring regularly, until softened but not coloured.

Step 2

Stir in the 2 crushed or grated garlic cloves, parsnips and thyme, season well and cook for 5 mins more.

Step 3

Add the stock and bring to a gentle simmer. Cook, uncovered, for 20-25 mins, or until the parsnips are tender.

Step 4

Meanwhile, make the topping. Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Add the chorizo, then tear in the rosemary leaves. Stir and sizzle for 1 min. Add the thinly sliced garlic clove and the seeds; cook, stirring, for 1 min, or until lightly toasted. Remove from the heat and set aside until needed.

Step 5

Using a stick blender, blitz the soup until silky smooth. Stir in the cream and season to taste. To serve, ladle into warmed bowls and sprinkle over some of the topping. The soup and topping will keep in separate sealed containers in the fridge for 4-5 days. Crisp up the topping in a frying pan before serving.