Velvety parsnip, pear and chorizo soup

The texture of Nici Wickes' parsnip soup is like velvet, and the sweetness of parsnips and pear is balanced beautifully with a sprinkle of spicy chorizo sausage on top

By Nici Wickes
  • 45 mins cooking
  • Serves 4
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  • 1 onion, diced
  • 30 gram butter
  • 2 tablespoon olive oil, plus extra to garnish
  • 4 large parsnips, peeled and roughly chopped
  • 1 pear, peeled, cored and chopped
  • 3 cup vegetable stock
  • 1 cup water
  • 3 chorizo sausages, cubed into 1cm chunks
  • 150 millilitre cream, plus extra for garnish
  • 1/2 teaspoon sea salt
  • pinch of pepper


  • 1
    In a large pot, sweat the onion in butter and oil for 5 minutes. Add the parsnips and pear, then gently cook for 10 minutes. Pour in the stock and water, then bring to the boil. Reduce heat to simmer and cook until the parsnips are tender – about 30 minutes.
  • 2
    Sauté the chorizo in a small fry-pan until crispy and it gives up its oil. Drain and set aside.
  • 3
    When the parsnips are cooked, purée the soup in a blender, food processor or use a hand wand until smooth. Return to the saucepan and add cream, then bring to a simmer. Taste and season with salt and pepper.
  • 4
    Serve in bowls, with a swirl of olive oil and cream, then sprinkle with chorizo pieces.

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