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
Parsnip, chickpea and cumin soup
Serves 4-6
Ingredients
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
Method
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.
Serve.
