Ingredients
Parsnip Soup
- 1/4 can olive oil
- 1 --- onion chopped
- 3 clove garlic, crushed
- 5 --- parsnips, peeled, chopped
- 2 --- large potatoes, peeled, chopped
- 2 tablespoons ground cumin
- 2 tablespoons Ground Coriander
- 1 tablespoons Mexican Chilli Powder
- 2 litres chicken stock
- 1 --- chorizo, thinly sliced
- 1/4 cup natural yoghurt
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. In a large saucepan, heat 2 tablespoons oil on medium. Saute onion and garlic 4-5 minutes until tender.
2. Add parsnips, potatoes, and spices. Cook covered 10 minutes, stirring occasionally. Stir in stock and bring to boil. Reduce heat to low, simmer covered 40 minutes and vegetables are tender. season with salt and pepper.
3. Blend soup with stick blender until smooth, keep warm.
4. In a large frying pan, heat remaining oil on high. Cook chorizo until crisp. Drain on paper towel.
5. Serve soup topped with yoghurt, chorizo and coriander. Serve with bread.
Instructions
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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