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recipe

Parsnip & pumpkin soup with chorizo meatballs

Our parsnip & pumpkin soup is the perfect winter warmer!
60 min
Serves 6 people
Sites-Greenpan-UK-Site

Ingredients

  • 6 onions
  • 6 celery sticks
  • 1.5 leeks
  • 3 parsnips
  • 1.5 pumpkins
  • A few sprigs of thyme
  • A few bay leaves
  • 4.5 cloves of garlic
  • Garam masala
  • Curry powder
  • Turmeric
  • Butter
  • 4.5l vegetable stock
  • 750g mixed mince
  • 75g breadcrumbs
  • 3 egg yolks
  • 300g chorizo
  • 2 handfuls of parsley

Preparation

The Soup:

Step 1

Take a large pot, melt a nob of butter and cook the roughly chopped onions until translucent. Chop up the celery and leeks, and put in the pan with the onions.

Step 2

Dice the parsnips, and add these to the pot.

Step 3

Cut the pumpkins in half, remove the seeds, slice into large chunks and add to the pot to cook.

Step 4

Peel and crush the garlic, and then tie the thyme and bay leaves together to form a bouquet garni. Add to the vegetables. Season the vegetables with the garam masala, curry powder and turmeric.

Step 5

Pour the stock over the vegetables, then leave to simmer with a lid on for at least 40 min.

Step 6

Blend the soup until smooth.


The meatballs:

Step 1

Mix the egg yolks and breadcrumbs into the mince. Season with salt and pepper.

Step 2

Finely dice the chorizo and chop the parsley, then fold both into the mince mixture.

Step 3

Roll the mince into small meatballs, then fry in a nob of butter until cooked through.

Step 4

Serve the soup with the fried chorizo meatballs, a sprinkling of parsley and some paprika powder to taste.



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