Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 358.98 Kcal (1503 kJ) | ||
| Calories from fat | 86.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 15% | |
|---|---|---|---|
| Cholesterol | 9.38mg | 3% | |
| Sodium | 359.12mg | 15% | |
| Potassium | 1216.78mg | 26% | |
| Total Carbs | 55.19g | 18% | |
| Sugars | 12.83g | 51% | |
| Dietary Fiber | 18.36g | 73% | |
| Protein | 13.94g | 28% | |
| Vitamin C | 59.7mg | 99% | |
| Iron | 5.6mg | 31% | |
| Calcium | 193.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 119.61 Kcal (501 kJ) | ||
| Calories from fat | 28.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 15% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 3% | |
| Sodium | 119.66mg | 15% | |
| Potassium | 405.42mg | 26% | |
| Total Carbs | 18.39g | 18% | |
| Sugars | 4.28g | 51% | |
| Dietary Fiber | 6.12g | 73% | |
| Protein | 4.64g | 28% | |
| Vitamin C | 19.9mg | 99% | |
| Iron | 1.9mg | 31% | |
| Calcium | 64.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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