ROASTED-PARSNIP SOUP WITH CHORIZO
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
- Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
- Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.
CHORIZO AND PARSNIP SOUP
This is based on a recipe I found in a supermarket magazine. The original recommends serving this semi-chunky so if you don't want to puree the whole batch at the end just do half to keep more texture in the soup. A great use of those winter vegetables. The topping is optional.
Provided by Sackville
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the chorizo for a couple minutes in a frying pan.
- Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
- Put the onions into the pan and fry for a couple minutes until soft.
- In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
- Simmer for 15-20 minutes until the parsnips and lentils are soft.
- Meanwhile, chop the chorizo into small pieces.
- Puree the soup with a hand blender.
- Stir in the chorizo and top with the yogurt and coriander mixed together if you like.
Nutrition Facts : Calories 429, Fat 23.4, SaturatedFat 9, Cholesterol 54.4, Sodium 741.1, Carbohydrate 36.6, Fiber 9.7, Sugar 10.5, Protein 19.4
CHORIZO AND CHICKPEA SOUP
The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges
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