2 potatoes
2 carrots
2 parsnips
2 cloves garlic 1 chorizo chopped
1 can mixed beans
1 can chopped tomatoes
1 onion
2cm piece ginger
300ml vegetable stock
Boil the potatoes, carrots, parsnips until soft. Blend in a processor until smooth adding the vegetable stock to correct the consistency. Return to the pan and add the chopped tomatoes and keep warm while cooking the chorizo
Fry together with butter in a large pan the chorizo, onions, garlic and ginger until soft. When cooked add to the vegetables.
Season with salt and pepper and serve with chunks of crusty bread.
