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Parsnip, Carrot & Chickpea Soup

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 

  1. Cook the onions and garlic with some olive oil in a large pot for about 5 minutes on a medium heat until golden brown. 
  2. Add in the parsnips, carrots and spices and a bit of salt and cook for a further 5 minutes. 
  3. Add in ½ the tin of chickpeas along with the hot vegetable stock and bring the soup to a simmer.
  4. Slightly cover the pot with a lid and simmer for 15-20 minutes or until the vegetables are fork tender. 
  5. Meanwhile, toss the remaining chickpeas in a pan with olive oil along with all of the spices. Fry until crispy. 
  6. 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. 
  7. At this point feel free to add more hot water if the soup is too thick. 
  8. Add salt and pepper to taste. 
  9. Garnish with the crispy chickpeas and some chopped coriander.

 

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