Denise says:

  • This creamy parsnip, sweet potato, and chickpea soup is a comforting, nutritious blend of sweet and earthy flavours. Smooth, hearty, and packed with plant-based goodness, it’s perfect for a cozy, wholesome meal.
  • Preparation Time: 25 minutes
  • Cooking Time:  30 minutes plus 30 minutes for the parsnip crisps
  • Serves: 6-8 people

Ingredients:

  • 2 tablespoon olive oil
  • 1 onion – peeled and chopped
  • 2 garlic cloves – minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 2 medium carrots (approx. 300g) – peeled and chopped
  • 1 medium sweet potato (approx. 500g) – peeled and cubed
  • 2 parsnips (approx. 250g) – scrubbed and cubed
  • 1x 400g tin chickpeas – drained and rinsed
  • 1x 400g tin coconut milk
  • 200ml almond milk or other plant based milk such as hazelnut, soya or cashew milk
  • 2 litres vegetable stock  - use 1 cube to 1 litre stock
  • 1 tablespoon lemon juice
  • Salt & black pepper to taste
  • 2 parsnips – peeled into ribbons (for the crisps)
  • Garnish: Parsnip crisps, and fresh parsley – roughly chopped

Method

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and sauté 4–5 minutes until translucent.
  3. Add garlic and ginger, cook 1 minute more.
  4. Add the spices – cumin, coriander, and smoked paprika.
  5. Stir in the carrots, sweet potato, parsnips, and chickpeas and cook for 3–5 minutes, stirring often.
  6. Pour in the vegetable stock, milks and simmer.
  7. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, or until veggies are tender.
  8. Blend to a smooth consistency using a stick blender or liquidiser.
  9. Stir in lemon juice. Taste and adjust salt, pepper, or spices.
  10. For the parsnip crips, peel 2 parsnips into ribbons until you reach the woody core (discard this bit). Blanch for 30 seconds in fast boiling water, then drain and pat dry. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp at 200C.
  Serve:  Ladle into bowls, garnish with fresh parsley and parsnip crisps.
Tagged in: Almond Milk, chick peas, Coconut Milk, English, Garlic, Lemon Juice, Lunch, Parsnips, Starter, sweet potato, winter