Parsnip & Ginger Soup with Spiced Roast Chickpeas

Aug 17, 2023 | Blog, Kosher Recipes

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

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