- 6 onions
- 6 celery sticks
- 1.5 leeks
- 3 parsnips
- 1.5 pumpkins
- A few sprigs of thyme
- A few bay leaves
- 4.5 cloves of garlic
- Garam masala
- Curry powder
- 4.5l vegetable stock
- 750g mixed mince
- 75g breadcrumbs
- 3 egg yolks
- 300g chorizo
- 2 handfuls of parsley
Take a large pot, melt a nob of butter and cook the roughly chopped onions until translucent. Chop up the celery and leeks, and put in the pan with the onions.
Dice the parsnips, and add these to the pot.
Cut the pumpkins in half, remove the seeds, slice into large chunks and add to the pot to cook.
Peel and crush the garlic, and then tie the thyme and bay leaves together to form a bouquet garni. Add to the vegetables. Season the vegetables with the garam masala, curry powder and turmeric.
Pour the stock over the vegetables, then leave to simmer with a lid on for at least 40 min.
Blend the soup until smooth.
Mix the egg yolks and breadcrumbs into the mince. Season with salt and pepper.
Finely dice the chorizo and chop the parsley, then fold both into the mince mixture.
Roll the mince into small meatballs, then fry in a nob of butter until cooked through.
Serve the soup with the fried chorizo meatballs, a sprinkling of parsley and some paprika powder to taste.