Parsnip and chorizo soup

A simple warming soup using up old parsnips which is quick to make! What’s not to like?

Ingredients:
•    2 or 3 Leftover or tired parsnips - cut out anything that's going off
•    1 large potato
•    1/2 a chorizo sausage - skinned and chopped into lardon-sized pieces.
•    1 tablespoon of oil rapeseed or olive
•    750 millilitres of vegetable stock
•    Black pepper
•    Fresh coriander or flat-leafed parsley (optional)

Method:
1.    Chop potato roughly (skin on) - into 2cm cubes
2.    Peel and chop the parsnips
3.    Heat the oil in a large saucepan
4.    Throw in the potato, parsnips and chorizo to the hot oil
5.    Add some ground black pepper.
6.    Sauté for a few minutes while the chorizo releases it wonderful oil which has paprika and garlic in
7.    Add the stock.
8.    Bring to boil and simmer on medium heat for 25 -35 mins or until parsnip and potatoes are cooked.
9.    Take off heat and blitz with a hand blender until smooth.
10.    Add a swirl of sour cream if you fancy it.
11.    Garnish with chopped coriander or flat-leafed parsley if you have some.
12.    Serve with a chunk of bread and enjoy!

Recipe provided by Paul Thacker for #FoodSavvy Norfolk & Suffolk