Spicy Parsnip Soup

This is the perfect winter warmer for frosty days, combining sweet parsnip with a smoky kick from Chilli Pepper Pete’s Chipotle Morita Chillies. Served in small portions and dressed up with natural yoghurt, fresh parsley and a sprinkling of walnuts and pumpkin seeds, it makes a beautiful low-effort starter for a dinner party, or ladle out a big bowl with bread and butter for a hearty lunch.

1 large onion
4 parsnips
Olive oil
1 Chilli Pepper Pete’s Chipotle Morita Chilli
1 tsp Chilli Pepper Pete’s Spanish Smoked Paprika
800ml chicken stock
Salt and white pepper
A few spoonfuls of natural yoghurt
To serve: walnuts, pumpkin seeds & fresh parsley (optional)

Serves 4-6 depending on portion size

1. First, slice the Chilli Pepper Pete Chipotle Morita Chilli open and remove the seeds, then place it in a bowl of warm water to soak for twenty minutes.

2. Dice the onion, and fry in a little melted butter and olive oil until soft. Finely chop the soaked chilli and add to the pan to fry for a minute or two.

3. Next, peel and roughly chop the parsnips, and then add to the pan with the chicken stock and Chilli Pepper Pete’s Spanish Smoked Paprika. Bring to the boil, then turn down to a simmer for 20 minutes, or until the parsnips are soft enough to fall apart when prodded.

4. Use an immersion blender to puree until smooth, then season to taste with salt and white pepper. Stir through a spoonful of natural yoghurt and then dress with a little more natural yoghurt on top, and a sprinkling of chopped walnuts, pumpkin seeds and chopped fresh parsley.