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.


  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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).

  • 5.

    Finish each bowl of with a dollop of yoghurt and a sprig of coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 382kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 14g
  • Carbohydrate 45g
  • Sugar 12g
  • Sodium 508mg

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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