For a delicious, warming meal, serve this creamy Parsnip and Cauliflower Soup with Chorizo and caramelised apples. Garnish with fresh thyme and serve with a warm wholemeal baguette.
Parsnip and Cauliflower Soup with Chorizo Recipe
Serves 4
Ingredients:
2 tbsp butter
1 shallot, chopped
2 garlic cloves, pressed
1 large parsnip, diced
350g cauliflower florets
1.2 litre vegetable stock
150g chorizo, diced
1 apple, peeled and diced into 1cm cubes
½ tsp sugar
Fresh thyme, to serve
Wholemeal baguette, to serve
Method:
Heat 1 tablespoon of butter in a large, heavy-based stockpot over a medium heat, add shallots and garlic and cook for 4-5 minutes or until just translucent. Add parsnip and cauliflower and cook for 5 minutes. Pour the stock into the stockpot and simmer for 15 minutes or until vegetables are soft and cooked.
Meanwhile, fry the chorizo in a dry frying pan until crispy. Remove and set aside. In the same pan, fry the apple in the remaining butter until golden brown. Sprinkle with the sugar and fry for another 2 minutes.
Remove and set aside.
Remove soup from heat, use a stick blender to blend the soup until smooth. Taste and season, if necessary.
Divide soup among four bowls and top with chorizo and caramelised apples. Garnish with fresh thyme and serve with a sliced wholemeal baguette.
