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Spiced Parsnip Soup with Sizzling Chorizo

Recipe by Merrilees Parker

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Of all the seasonal soup recipes, this is our favourite, especially if you're feeling under the weather. Chorizo and parsnip adore each other, and cumin adds a rich smokiness.

Serves 4 to 5

Ingredients

2 tbsp light olive oil
1 large onion, finely chopped
3 garlic cloves, mashed
4 medium parsnips, peeled and cut into small dice
2 tsp each of coriander and cumin seeds, toasted and ground
2 tsp turmeric
2 tbsp harissa paste
800ml/1 ¼ pints fresh chicken stock
1 tbsp fresh lemon juice
4 tbsp Greek yoghurt
1 packet chorizo slices
1 large handful coriander leaves

To serve

4 coriander sprigs
Greek yoghurt

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Method

Heat one tablespoon of light olive oil in a heavy-based saucepan, add the onions and cook for 2-3 minutes until just beginning to soften.
Next add the garlic and the parsnips along with all the spices and the cook for a further couple of minutes. When you can smell the aromas stir in the harissa.
Next pour over the stock and bring to a gentle simmer. When simmering stir in the lemon and the yoghurt. Season generously with salt and black pepper and simmer for about 5 minutes.
Heat the remaining oil in a small frying pan, add the chorizo slices and cook until really crispy and sizzling. Chuck in the coriander and blend the soup to a smooth purée and pour into warmed soup bowls. Add a few slices of crispy chorizo and some of the wonderful oil (it will sizzle on the top of the soup).
Finish each bowl of with a dollop of yoghurt and a sprig of coriander.