Parsnip, chickpea and cumin soup

Parsnips naturally add so much flavour to any dish.

This combination with the addition of cumin and chickpeas make this soup a flavoursome and satisfying soup for winter.

Photo: Simon Lambert
Photo: Simon Lambert
Parsnip, chickpea and cumin soup

Serves 4-6

2 Tbsp olive oil
1 leek, sliced thinly
2 tsp cumin seeds
3 medium parsnips, peeled and roughly cut
400g cooked chickpeas
1.5 litres vegetable stock
Salt and white pepper

Heat the oil over medium heat in a large heavy-based pot.

Add the leeks and sweat off without colouring for 3-5 minutes. Add the cumin seeds and parsnips, toss in the oil and cover with a lid and cook gently for a further 10 minutes.

Add the chickpeas and cover with the stock, season lightly with salt and cracked pepper.

Cook for 20-30 minutes or until the parsnips are very tender.

Blitz the soup either very smooth or with a little more texture (it is up to you). Taste and adjust the seasoning if necessary.



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