Delight in this hearty autumn soup of seasonal vegetables served with grated parmesan and crusty bread.
Heat the oil and butter in a large sauté pan over a medium heat and sweat the carrots for 2 minutes. Add the onion and garlic and sweat for a further 1 minute.
Next, add the celeriac and sweat for 2 minutes, then the celery for 1 minute, and finally the potato and leek for a further 3 minutes.
Pour the stock in to just cover the vegetables and bring slowly to the boil. Stir the courgette through and return to the boil. Season to taste. Remove from the heat and stir the parsley, celery leaves and chorizo slices into the soup.
Serve the warm soup with freshly shaved parmesan and crusty bread.
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