A change from the usual. Using parsnips as a soup itself, instead of a major ingredient in chicken soup is a great idea. The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe. However, onboard our Kosher River cruises we use branded sweeteners for your tea and coffee.

PARSNIP & GINGER SOUP WITH SPICED ROAST CHICKPEAS

Ingredients:

• Olive Oil
• 1 Large Onions
• 2 Garlic cloves
• Small Ginger grated
• 1:2 Tsp Ground Cumin
• 1 lb Parsnips
• 1 tin chickpeas, drained and dried
• 1/2 tsp ground coriander
• Lemon juice
• Fresh coriander
• Vegetable stock, just to cover.

Method:

• Sauté onions and garlic,
• add ½ cumin and ground coriander,
• add parsnips, ginger & stock.
• Toss chickpeas in oil and cumin, roast till a good colour.
• Serve Separately