Parsnip & Ginger Soup with Spiced Roast Chickpeas

Saved Tesco recipe. Freeze the soup without the chickpeas; use within 3 months for best quality. A suitable vegetable stock pot may replace the cube for a gluten-free version.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C, fan 200°C, and line a baking tray. Heat 15 ml oil in a saucepan over medium heat and fry onion for 5 minutes. Add garlic, ginger and 1 tsp cumin; cook for 1 minute.

Step 2

Add parsnips, seasoning and stock. Bring to the boil, reduce to medium-low and simmer for 25 minutes until very tender.

Step 3

Toss chickpeas with remaining oil, ground coriander and remaining ¼ tsp cumin. Spread on the tray and roast for 20–25 minutes until crisp and golden.

Step 4

Blend the soup smooth and reheat if necessary. Season with pepper and lemon juice. Divide among 4 bowls. Toss roast chickpeas with fresh coriander and scatter on top.