As with every Christmas, there are always leftovers. My leftovers are veggies this year, and so I came up with this super delicious soup.

If you wonder what my twist is, well, there are two ingredients that are worlds apart – Red Thai paste and chorizo. And somehow, they are absolutely amazing together! And what more, the soup is even better the next day, perfect little warmer for those cold winter days. As it’s made with a Thai paste, this soup has a little heat, so if you don’t mind that, give it a try!

You will need:

• 30g butter (or coconut oil)

• 1/2 chopped onion

• 1 medium potato

• 1 turnip

• 1 medium carrot

• 1 medium parsnip

• 1l of chicken stock, plus 0,2l of water

• 1tsp Thai style Red curry paste

• 1/2 tsp turmeric

• 1/2tsp paprika

• 1 clove of garlic

For the Chorizo garnish:

• 100g chorizo, chopped

• 1 slice of bread, chopped

• Olive oil

• Fresh coriander to finish

Method:

1. Finely chop the onion, and dice the potato, carrot, parsnip and turnip into small cubes.

2. Add butter to pan, melt and add all the veggies. Sauté for about 5-10 minutes, stirring frequently, until soft and slightly browned. Add paprika, Thai red paste, turmeric, minced garlic, stir and add stock and water. Cook for 15-20 minutes.

3. Make the garnish by dicing both chorizo and slice of bread into small pieces, add to a frying pan together with little bit of oil and fry until crispy.

4. Blend soup into smooth consistency, check for seasoning, and add salt and pepper as required.

5. Put some soup in the bowl, garnish with chorizo garnish, and sprinkle some corriander over.

Tip: I use Knorr Chicken stock pots. This recipe used 2 pots.