Parsnip soup

with chorizo ​​cubes

For 4 servings

125 g chorizo

1 onion

3 cloves of garlic

1 stalk of celery

1 large carrot

3 parsnips

¼ tsp chili powder

1 teaspoon ground cumin

salt

pepper

200 g peeled, cooked chestnuts (vacuum-packed)

1 liter of chicken broth

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 406 kcal / 1700 kJ 29 g E, 56 g F, 124 g KH

1 Dice chorizo ​​and gently fry in a saucepan over medium temperature until the chorizo ​​pieces have a light crust. Remove the sausage with a slotted spoon and drain on kitchen paper.

2 Peel onion and garlic. Chop the onion, cut the garlic into thin slices. Wash and clean the celery stalk and cut into cubes. Clean, peel and dice the carrot, clean and peel the parsnips and also cut into cubes.

3  Cover the onion, garlic, celery, carrot and parsnips in the roasting tray of the chorizo ​​and cook for 10 minutes over a low heat. Stir in the chilli powder and cumin, salt and pepper everything. Add chestnuts and broth and cover and cook for 20 minutes over low heat.

4  Puree the soup with the mixer or in the food processor. Heat the chorizo ​​again in a pan. Serve the soup and sprinkle with the chorizo ​​cubes.