Chorizo and Parsnip Soup

1
Fry the chorizo for a couple minutes in a frying pan.
2
Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
3
Put the onions into the pan and fry for a couple minutes until soft.
4
In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
5
Simmer for 15-20 minutes until the parsnips and lentils are soft.
6
Meanwhile, chop the chorizo into small pieces.
7
Puree the soup with a hand blender.
8
Stir in the chorizo and top with the yogurt and coriander mixed together if you like.