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Title : Parsnip and Ginger Soup with Spiced Roast Chickpeas
link : Parsnip and Ginger Soup with Spiced Roast Chickpeas

Parsnip and Ginger Soup with Spiced Roast Chickpeas

Parsnips are a type of root vegetable, closely related to carrots and parsley root. They are rich in several important nutrients and antioxidants that may improve immunity, enhance digestive health, and aid weight loss. Best of all, they’re easy to prepare and have a sweet, earthy taste that works well in a variety of recipes, making them a great addition to a healthy, balanced diet...

Yes, Parsnips have a deliciously sweet and earthy flavour, making them a great pairing for warming ginger and cumin-spiced chickpeas in this comforting soup recipe. Wonderfully fragrant and super easy to make, this bowl of goodness will definitely satisfy on a cool, or wet evening... as here in the UK it looks like we may have another storm approaching! This time it's Storm Ellen

Ingredients

Serves Four 

2 tbsp. olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
5cm piece ginger, peeled and grated
1¼ tsp ground cumin
500g parsnips, peeled and diced into 1-2cm pieces
1 vegetable stock cube, made up to 1ltr
400g tin chickpeas, drained and patted dry with kitchen paper
½ tsp ground coriander
lemon juice, to taste

10g fresh coriander, finely chopped

Method
1. Pre-heat the oven to gas 7, 220°C, fan 200°C, and line a baking tray with non-stick baking paper. Heat 1 tbsp. oil in a large saucepan over a medium heat and fry the onion for 5 mins to soften. Stir through the garlic, ginger and 1 tsp cumin and cook for 1 min.
2. Add the parsnips, season and pour in the stock. Bring to the boil, then reduce the heat to medium-low and simmer for 25 mins until the parsnips are very tender.
3. Meanwhile, toss the chickpeas with 1 tbsp. oil, the ground coriander and remaining cumin. Arrange in a single layer on the lined tray and roast for 20-25 mins until golden and crisp.

4. Use a food processor or hand blender to blend the soup until smooth. Reheat if necessary, then season to taste with black pepper and lemon juice and divide between 4 bowls. Toss the roasted chickpeas with the fresh coriander and scatter over the soup to serve. 

Easy swap
To make this recipe vegan and gluten-free, use a vegetable stock pot instead of a cube.

Freezing and defrosting guidelines

Freeze without chickpeas. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Nutrition Per Serving
Fat 10g Protein 8g Carbs 31.1g Fibre 10.2g
Idea from recipe here

Talking of parsnips, have you tried this Mushroom and Parsnip Rösti pie,

find recipe here

We bring a variety of articles and recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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