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
