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
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
