The perfect spiced soup to keep you warm this autumn!
INGREDIENTS (serves 4-6)
For the soup:
- 3 large parsnips, peeled and cubed
- 2 large carrots, peeled and cubed
- ½ tin of chickpeas, rinsed and drained
- 1 onion, diced
- 3-4 cloves of garlic
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp turmeric
- ¼ tsp cinnamon
- 1 litre of vegetable stock (plus more hot water if needed)
- Pinch of chilli flakes
- Salt and pepper
- Coriander
For the chickpea topping
- ½ tin chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp chilli powder
- Salt and pepper
METHOD
- Cook the onions and garlic with some olive oil in a large pot for about 5 minutes on a medium heat until golden brown.
- Add in the parsnips, carrots and spices and a bit of salt and cook for a further 5 minutes.
- Add in ½ the tin of chickpeas along with the hot vegetable stock and bring the soup to a simmer.
- Slightly cover the pot with a lid and simmer for 15-20 minutes or until the vegetables are fork tender.
- Meanwhile, toss the remaining chickpeas in a pan with olive oil along with all of the spices. Fry until crispy.
- Use a blender or an immersion blender to blend the soup to your desired consistency. You can leave some of the vegetables out if you want a chunkier soup.
- At this point feel free to add more hot water if the soup is too thick.
- Add salt and pepper to taste.
- Garnish with the crispy chickpeas and some chopped coriander.
