Lemony Parsnip and Leek Soup with Chorizo Croutons

A quick and easy healthy midweek lunch recipe. Parsnip and leek go really well together, and the addition of the lemon thyme and lemongrass give a subtle freshness to the soup without overpowering the flavours.

Ingredients
2 large parsnips
1 leek
Tbsp lemon thyme
Half a stick of lemongrass
500ml hot vegetable stock
Tbsp of olive oil
2 tbsp of diced chorizo (optional)

Method

1. Wash the parsnips and leeks. Peel and chop the parsnips, and slice the leeks lengthways, then thinly slice them widthways. Thinly slice the lemongrass and gently tease the leaves off the lemon thyme and discard the stalks.
   
2. Heat the oil gently in a large heavy based saucepan. Add seasoning if desired.
   
3. Throw all the ingredients into the pan and cook gently, stirring, until the parsnip is beginning to colour a little.
   
4. Add the hot stock, turn the heat up and cook until hot but not boiling, then put the lid on the saucepan, turn the heat right down to the lowest setting and simmer gently for 10 - 15 minutes until the parsnip is tender.
   
5. Using a hand held blender, blend the soup until most of it is smooth, leaving some chunks of parsnip.
   
6. While you are reheating the soup gently, dry fry the chorizo. Serve dolloped on top of the soup with hunks of bread if desired.

Lemony Parsnip and Leek Soup with Chorizo Croutons

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