Super-spiced Parsnip soup with parsley, parmesan and chorizo.
Tame the vegetables into chunks with a knife. Show them whose boss. Fry the carrot, onion and celery in a little oil and butter, add the parsnips after a few minutes then introduce all the other ingredients and let them socialize. Pour in the stock, turn up the heat and cook on a gentle simmer for about the time it takes to have a not-tooooo-leisurely bath.
Fry pieces of chorizo in a pan and meanwhile blitz the soup. Season with s&p, transfer to bowls and sprinkle with parsley, grated parmesan and the chorizo pieces with a little of the oil to the lend the dish a bit of swagger. A solid lunch
Ingredients:
Vegetable or chicken stock - 2 pints
1 decent onion
1 stick celery
1 proper carrot
5-6 adult-sized parsnips
ground cumin 1tbsp
ground coriander 1tbsp
ground turmeric 1 tsp
2-3 red chillies, or as many as you think you need
parsley
chorizo
parmesan
optional extras:
sweet potato (for a silkier consistency - ooh)
more chilli?
