Home
recipe-guide
Root vegetable recipes

Sweet beetroot pizza with butternut purée and goat's cheese

Beetroot recipes

Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Soles with Moroccan-style raw carrot salad

Carrot recipes

Soles with Moroccan-style raw carrot salad

8 minutes

Garlic aïoli

Aliums

Garlic aïoli

Carrot cakes with honey glaze

Cake recipes

Carrot cakes with honey glaze

20 minutes

Sweet potato-and-coconut cake with date

Cake recipes

Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

Roast baby turnips

Root vegetable

Roast baby turnips

25 minutes

Smashed burgers with caramelised onions

Aliums

Smashed burgers with caramelised onions

25 minutes

Creamy charred leeks and brussels sprouts with polenta and chilli oil

Aliums

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes

Lamb shanks with buttery roast fennel and baby carrots

Carrot recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Roast beetroot and pumpkin seed salad

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Carrot cake with cocoa cream cheese icing

Cake recipes

Carrot cake with cocoa cream cheese icing

1¼ hours

Parsnip soup with sour cream and spiced crunchy chickpeas

Chickpea recipes

Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

Load more

Parsnip soup with sour cream and spiced crunchy chickpeas

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

For the soup:

900 g parsnips, roughly chopped
3 T olive oil
6 baby leeks, sliced
3 cloves garlic, chopped
1 onion
40 g butter
1 litre chicken stock
6 sprigs fresh thyme
½ cup milk
Sea salt and freshly ground black pepper, to taste
½ cup sour cream

For the spiced chickpeas:

1 x 400 g can chickpeas, drained and rinsed
½ t ground cumin ½ t
½ t paprika ½ t
½ lemon, zested
sea salt and freshly ground black pepper, to taste
2 T olive oil

Method

To make the soup, preheat the oven to 180°C. Season the parsnips and roast with 1 T olive oil for 25 minutes.
Fry the leeks, garlic and onion in the butter over a low heat for 5 minutes until soft. Add the roast parsnips, 2 T olive oil, chicken stock and thyme. Simmer for 40 minutes, or until tender.
Add the milk, season and blend until smooth. Just before serving, reheat the soup, fold in the sour cream and top with the spiced chickpeas.
To make the spiced chickpeas, preheat the oven to 200°C. Combine the chickpeas, cumin, paprika, lemon zest and seasoning. Toss with the olive oil and bake for 30 minutes, or until crunchy. Serve immediately sprinkled over the hot soup.

Cook’s note: If not served immediately, the spiced chickpeas tend to lose their crunch but still taste delicious.

Browse more soup recipes here.