Chorizo and Parsnip Soup
45 mins (prep 15, cooking 30)
8 ingredients
4 servings
This is based on a recipe I found in a supermarket magazine. The original recommends serving this semi-chunky so if you don't want to puree the whole batch at the end just do half to keep more texture in the soup. A great use of those winter vegetables. The topping is optional.

Categories:  <-60-mins , seasonal , winter , easy , pork-sausage , fall , meat , pork , soups-&-stews , vegetable , time-to-make ,
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Serving Size (261.75 g)
Servings 4
Amount per Serving
Calories 188.88 Calories from Fat 6.12
% Daily Value *
Total Fat 0.68g 4.17%
Saturated Fat 0.11g 2.15%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 15.25mg 2.54%
Total Carbohydrate 39.76g 53.01%
Dietary Fiber 14.36 g 229.8%
Sugars 7.11 g %
Protein 8.1g 64.8%
Vitamin A 9.75IU% Vitamin C 24.48mg%
Calcium 63.5mg% Iron 2.7mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
spanish chorizo sausage, large, chili flakes, plain yogurt, fresh coriander


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