Parsnip Soup with Chorizo, Rosemary and Seeds
Ingredients
2 tsp of unsalted butter
2 tbsp of olive oil
1 onion, thinly sliced
1 leek, thinly sliced
2 garlic cloves, crushed or grated, plus 1 garlic clove, thinly sliced
500 g of parsnips, peeled and cubed
1 tsp of thyme leaves
1.2 chicken or vegetable stock
100 g of chorizo, diced
1 rosemary sprig, leaves only
1 tbsp of sunflower seeds
1 tbsp of pumpkin seeds
75 ml of double cream
6 servings
Calories~358 kcal
Protein~8 g
Carbs~24 g
Fat~26 g
Fiber~6 g
Sugar~8 g
Total recipe
Calories~2,150 kcal
Protein~45 g
Carbs~145 g
Fat~155 g
Fiber~35 g
Sugar~45 g
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.
