Lentil, Parsnip, and Chorizo Soup with Yogurt and Cilantro Cream
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Lentil, Parsnip, and Chorizo Soup with Yogurt and Cilantro Cream
Ingredients
- Olive Oil - 3 tablespoons
- Green-brown lentils - 3.5 oz
- Chorizo - 7.9 oz
- Onion - 1 head
- Celery stalk - 2 pieces
- Parsnip - 19.4 oz
- Vegetable Broth - 1 qt
- Chili Pepper - 0.4 oz
- Cilantro leaves - 0.7 oz
- Natural Yogurt - 5.3 oz
Step by Step guide
Step 1
Rinse the lentils and boil in boiling water for 10 minutes. Drain.
Step 2
Heat the oil in a large pot and sauté the finely chopped chorizo, finely chopped onion, and finely chopped celery for 5 minutes. Add the finely chopped parsnip, broth, and crushed chili. Bring to a boil, add the lentils, reduce the heat, and simmer for 15-20 minutes until the vegetables are soft.
Step 3
In a small bowl, mix the chopped cilantro leaves and yogurt.
Step 4
Transfer half of the soup to a blender and blend until smooth. Return to the pot.
Step 5
Serve in bowls and add a little yogurt.
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