Sunday, 20 October 2013

Sunday Soup; Parsnip and Chickpea

Today's big batch o' soup is parsnip and chickpea, which I made up as I went along based on what I had in the cupboard as I wanted to make use of the very cheap parsnips in Aldi at the moment.  I never noticed before how sweet and earthy parsnips smell.  Such an unpromising looking vegetable but so fragrant.  Here's my recipe for a sweet, creamy, subtly flavoured soup that's easy to make and cheap whilst parsnips are in season.  This makes 6 hearty portions served on it's own but you could stretch it to 8 or 9 if you served it with bread.

5 large parsnips, chopped into small pieces
400g can of chickpeas (240g when drained)
2 onions, chopped
4 cloves of garlic, crushed
3 tbs garam masala spice
1 tsp garlic power/garlic salt
1.5 litres chicken or vegetable stock
Black pepper
Olive oil

In a large saucepan heat the olive oil on a medium heat and fry the garam masala and crushed garlic for 30 seconds then add the chopped onion, cover and soften on a low heat for 5 minutes.

Stir in the drained chickpeas and chopped parsnips and stir to coat with the spice and oil.  Pour in the stock and season with as much black pepper as you like.  Simmer for 15 mins or until the parsnips are soft.

Turn off and leave to cool for 15 minutes then blend in batches.  Stir through a bit of cream if you fancy it and you're done.

1 comment:

  1. Spiced parsnip soup is a classic, to add chick peas is a brilliant idea. I have all the necessary stuff and will be making this tomorrow.