Spiced Sweet Potato and Butternut Soup with Chorizo and Parsley Dust
1Heat butter in a large pot over a low heat. Add the onion and Garlic Paste. Cook, stirring until the onions soften.
2Add the remaining soup ingredients to the pot and allow to come to the boil. Cook until the vegetables are tender.
3Remove pot from heat, adjust seasoning, remove the star anise, add the cream and then blend until smooth with a stick blender.
4To make the dust; place the diced sausage in a food processor and process until it resembles fine crumbs, place the chorizo mince into a greased and heated pan and cook until fragrant and hot, stirring to make sure it doesn’t burn. Blend the bread in the same processor until fine crumbs form, add the Lightly Dried Parsley and pulse to combine. Add the bread mixture to the cooked chorizo and allow to heat through.
5Serve the velvety soup topped with the chorizo dust