Spiced Parsnip & Chickpea Soup | Abel & Cole
Spiced Parsnip & Chickpea Soup
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Prep: 15 mins
Cook: 25 mins
A velvety parsnip soup, spiked with a warming garam masala spice blend and topped with roasted chickpeas for a bit of nutty crunch.
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400 kcal
(per portion)
Ingredients you'll need
  • 400g tin of chickpeas
  • 2 tsp garam masala
  • 400g parsnips
  • 1 onion
  • 1 garlic clove
  • 1 vegetable stock cube
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 750ml boiling water
Step by step this way
  • 1.

    Preheat your oven to 200C/Fan 180C/Gas 6.

  • 2.

    Drain the chickpeas through a sieve and rinse well with cold water. Shake dry, then scatter half of them onto a roasting tin. Sprinkle over 1 tsp garam masala and pinch of salt and pepper. Toss with 1 tbsp oil and slide into the oven to roast for 20 mins.

  • 3.

    Trim and peel the parsnips, then cut roughly into 1cm dice. Peel and finely chop the onion. Peel and crush or finely grate the garlic clove.

  • 4.

    Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion, garlic and 1 tsp garam masala. Cook for 2-3 mins, stirring occasionally, till softened. Add the parsnips and remaining chickpeas, and pour in 750ml boiling water. Crumble in the stock cube and stir well to dissolve.

  • 5.

    Bring the soup to the boil, then reduce to a simmer. Cook with a lid on for 15 mins, till the parsnips are tender. Use a stick blender to whiz into a smooth soup. No stick blender? Simply transfer the soup to a food processor (in batches if needed) and blend.

  • 6.

    Have a taste of the soup and add more salt and pepper if needed. Ladle into deep bowls and sprinkle over the roasted spiced chickpeas.

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