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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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