Olive bread, toasted, to serve moderate heat. Add onion, garlic and cumin seeds; cook and stir for 3 minutes or until golden brown. Add parsnip and potato; cook and stir for 8 minutes or until almost tender. Add the water and crumbled stock cubes. Bring to the boil. Remove from heat. Cool for 5 minutes. Using a stick blender, blend until smooth. Place soup over low heat. Add cream; cook and stir for 4 minutes or until heated. processor; process until finely chopped. Heat extra oil in a small frying pan over moderate heat. Cook and stir chorizo for 2 minutes or until crisp. Transfer to paper towel. sausage, fetta and chives. Serve with bread
2 Heat oil in a large saucepan over
3 Reduce heat; simmer, covered, for
Servings 12 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 179.2g276%
- Saturated Fat 100.2g501%
- Cholesterol 450.5mg151%
- Sodium 4124.0mg172%
- Total Carbohydrate 94.8g32%
- Dietary Fiber 0.0g0%
- Sugars 76.4g
- Protein 144.5g289%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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