Spicy Chorizo and Parsnip Soup


Serves 4
3 tbsp LifeOiL
100g green lentils
1 medium chorizo sausage, cubed
1 large onion, cubed
2 sticks celery
5 parsnips, cubed
1 litre vegetable stock
1 red chilli
150g natural yogurt
Handful fresh coriander


Cook lentils in salted water for 10 minutes until cooked. Heat the LifeOiL in a saucepan and fry the chorizo, onion, parsnips, chilli and celery for 5 minutes. Drain the lentils and add to the pan along with the stock. Bring to the boil and reduce to a simmer for 15 minutes.
Meanwhile, chop the coriander finely and add to the yogurt. Place in a bowl and set aside.
Blend half the soup and then add the remaining half to create a thick and chunky soup.
Serve in bowls with a dollop of the yogurt mix.