Chorizo and Parsnip Soup
Warm up with the bold, comforting flavors of Chorizo and Parsnip Soup—a hearty combination of smoky chorizo, sweet parsnips, and creamy potatoes, all blended into a velvety perfection. This one-pot recipe starts with sautéed chorizo, infusing the soup with a rich, smoky depth, while a touch of smoked paprika elevates the spice. The creamy base, optionally enriched with heavy cream, balances the robust flavors, and a garnish of crispy chorizo and fresh parsley adds a delightful texture and pop of freshness. Ready in just 45 minutes, this flavorful soup is perfect for cozy weeknight dinners or an impressive starter. Whether you're a fan of smoky, savory dishes or simply looking to try a unique take on classic comfort food, this Chorizo and Parsnip Soup is bound to become a favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 200 grams chorizo sausage
- 500 grams parsnips
- 200 grams potatoes
- 1 large onion
- 3 pieces garlic cloves
- 1 liter chicken or vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 100 milliliters heavy cream (optional)
- 2 tablespoons parsley (for garnish)
Instructions
Peel and dice the parsnips, potatoes, and onion into evenly-sized pieces for even cooking.
Slice the chorizo sausage into bite-sized pieces and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook for 3-4 minutes until they release their oils and become slightly crispy. Remove with a slotted spoon and set aside.
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the smoked paprika, diced parsnips, and potatoes. Season with salt and black pepper. Cook for 5 minutes, stirring occasionally to coat the vegetables in the spices.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the parsnips and potatoes are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and purée until smooth. Be cautious of the hot liquid during blending.
Return the soup to the pot and stir in the heavy cream (if using) for an extra creamy texture. Adjust seasoning to taste with additional salt and pepper if needed.
Ladle the soup into bowls and top with crispy chorizo pieces. Garnish with a sprinkle of chopped parsley for a fresh finish.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 10241 mg | 445% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 40.1 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
