Jono & Jules do food & wine

A soup that looks like sunshine, perfect for grey days!

Parsnip & carrot soup with chorizo – serves 2

• olive oil
• 1 onion, chopped
• 1 clove of garlic, crushed
• ¼ tsp cumin seeds
• 3 parsnips, peeled and chopped
• 3 carrots, peeled and chopped
• 800ml chicken stock
• 2 cooking chorizo, chopped

Fry the onion, garlic & cumin in a little olive oil in a saucepan until softened.

Add the parsnips, carrots and chicken stock and simmer until the vegetables are soft.

Purée the soup and loosen with a little water if it’s too thick, season to taste.

Fry the chorizo in a little olive oil until crispy.

Serve the soup with the chorizo on top.

(Original recipe by Lulu Grimes in Olive Magazine, January 2013.)