Meaty Parsnip Soup

This one is inspired by the contents of my fridge and my trip to Scotland this week. It’s cooking as I type and I must say the house smells lovely.


4 large parsnips, peeled and diced; 2 large onions, peeled and diced, 2 chorizo sausages, 150 g of haggis or black pudding, 2 tomatoes, 150 g of red lentils, large bunch of thyme and a few bay leaves. Chunk of butter.


Heat up the onion in the butter on low heat until their transparent. Add the diced parsnips and tomatoes, the chopped chorizo and haggis balls, the red lentil and the herbs and cover it with water or stock. It will look roughly like this:


Bring it to the boil, reduce the heat and let it simmer for 30 min. Remove the herbs and blitz the whole lot. Season to taste and serve.

It will now look roughly like this (I added a bit of grated cheese for extra comfort!)



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