Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing //

Beet Orange Salad //

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing //

Beetroot and Orange Salad with Creamy Mint Dressing //


Beetroot and Orange Salad with Creamy Mint Dressing
Prep time
Cook time
Total time
A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Winter Salad with Garlic Beans

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”

Some people turn to comfort foods in winter. Hearty stews, pies and baked dishes. Me? I turn to salads. I need to be reminded of warmer, lighter days in the depths of winter. Nothing does that better (well, other than a rare warm sunny day) than the taste, colours and texture of a vibrant salad. Salads remind me that summer is only just around the corner, a few months away. That these cold nights and frosty mornings will soon subside.

I discovered this wonderful dressing a while back while having a read of one of my favourite blogs. Laura cooks with colour and vibrance and her creations are just gorgeous. This dressing reminds me of sunshine.

These garlic butter beans keep this salad hearty and have a creamy texture that pairs beautifully with the crunch from the fennel and carrot.


Winter Salad with Garlic Beans //


Winter Salad with Garlic Beans //


Winter Salad with Garlic Beans and Goji Dressing (v) (gf)


180g cooked quinoa
Handful spinach
1 carrot (grated)
¼ fennel

Garlic Beans
1 tin butter beans (drained and rinsed) – or 200g soaked and cooked
1 garlic clove
1 tbsp tahini
1 tbsp extra virgin olive oil
Squeeze of ½ lemon

Find the Goji salad dressing recipe here


Get all your ingredients ready.

To make the garlic beans:
Add beans, oil, tahini, lemon juice and S+P into a bowl. Crush a garlic clove and add it in.
Use a fork to roughly mash the mix. Don’t over mash. You want to see some beans whole, and some squished.

Slice the fennel into small slithers, keeping fronds to scatter on top.

Arrange the quinoa, spinach, carrot in a bowl. Add the beans and drizzle with goji dressing.

Winter Salad with Garlic Beans //

Winter Salad with Garlic Beans //

Winter Salad with Garlic Beans //

Remember to tag #roughmeasures on Instagram if you make this rainbow salad! You can use the buttons below this post to Pin the recipe too!

Brussel Sprouts with Pomegranate and Toasted Nuts

Now, I feel this recipe may cause some controversy out there. I know the S word causes a great divide between people. Some people may quake in their boots when they see this. Others (I hope lots) will raise their hands with a cheer. Because, I for one, think sprouts ROCK. This salad comes together quickly, and is a sure-fire Christmas Day show stopper and crowd pleaser. Hell, I’d happily eat this every day of the year. The pomegranate seeds give a juicy burst of flavour to complement the roasted spouts. Throw in some toasted nuts and you’ve got a damn fine festive dish right there.

Just 150g (1 cup) of sprouts, contain more than enough of your recommended intake of these awesome components:

Vitamin K
Vitamin C
Vitamin B6

They’re a great source of iron, protein and potassium. Brussel sprouts are part of the cruciferous vegetable family and contain cancer-fighting glucosinolates. When you combine sprouts with a whole grain, you get yourself a nice complete protein. Do I need to go on about how AWESOME sprouts are?!

How do you feel about sprouts? Do you have a favourite dish? I’d love to hear! Don’t forget you can share your Rough Measures creations on Instagram, just use #roughmeasures so I can see!

I’ve also been nominated for a chance to win a place on the Kerala Blog Express, a trip to Kerala with other bloggers! I would absolutely LOVE to visit India, please do help me out by voting for me here. Thanks friends!

 Brussel Sprouts with Pomegranate and Toasted Nuts //

Brussel Sprouts with Pomegranate and Toasted Nuts //

Brussel Sprouts with Pomegranate and Toasted Nuts (v) (gf)


500g Brussel Sprouts
Seeds from ½ large pomegranate
Handful of almonds / cashews (toasted)
1 teaspoon pomegranate molasses
1 tablespoon EVOO
Salt + pepper


Preheat your oven to Gas Mark 5 / 190 C

Rinse your sprouts under some cold water. Trim the bottom of the sprouts, then slice them into halves or quarters. Place them on a baking tray with a drizzle of oil and some salt and pepper. Roast them for 25-30 mins until they’re soft and starting to crisp around the edge.

Once roasted, throw all your ingredients into a bowl and give a good mix. Serve immediately with an extra drizzle of oil, or a sprinkling of sumac.

Rough Measures Brussel Sprouts with Pomegranate

Brussel Spouts with Pomegranate and Nuts

Brussel Sprouts with Pomegranate and Toasted Nuts //



I’m entering this juicy dish for #recipeoftheweek with A Mummy Too

Link up your recipe of the week

Asparagus, Chard and Mint Buckwheat Tart

6 months ago, I started this blog, as the result of an online WordPress course. I started it as a means to get me out of the hole I felt I was in. I needed something to focus on, to work towards. I had just had a fantastic summer of fun, working at festivals with some of my closest friends, then all of a sudden, the fun stops. I wasn’t really sure where I was going in life (and still am unclear) and felt I needed to do something to get me excited about things again.

Originally, once I had built the blog, I wasn’t planning on showing anyone. I was scared of the reaction, or lack of reaction. What if no-one ever looked at it? My photos weren’t as good as all the other blogs I read. Why would anyone want to read what I’d cooked the day before? What if it was a total flop and a waste of time? After a few weeks, I decided I had nothing to lose. I was willing to give it a shot. I loved having to think up new recipe ideas every week, and I’m pretty sure Charlie loved coming home to get to be the official taste tester. So I shared it with the world.

I thought, if I was lucky, I’d get maybe 10 views a day, all from family and friends. I never imagined that people from Australia and America and Canada would look at my site. It started slowly, but the more I wrote, the more people seemed to take an interest. I joined blogging pages on FB, communities on twitter and Instagram, and have met so many amazing people, purely just because I started this blog. It’s opening up doors for me, exciting projects, that I never thought I was ever capable of doing.

Yesterday, Rough Measures passed 10,000 views. 10,000 visits to my little space. I’m overwhelmed by it. I know there are other blogs who have more hits than that daily. But this is massive for me. I’m just a twenty-something girl, living on a boat in a small South-Western city, who needed something to keep her going.

So I just wanted to say Thank You. From the bottom of my food-loving-heart. Thanks for taking the time to view my recipes, to give me feedback, to share my page with others, liking my photos on Instagram, everything. You are all AMAZING. Here’s a virtual cookie to you all.



Summer is almost upon us, the weather is creeping up into the mid-teens (baby steps yeah, this is the UK guys), the sun is shining more days than not. The fields have that super green glow they get between spring and summer. Yep, summer is making itself known.

This tart is the perfect summer lunch, alfresco dinner or picnic plate option. Fresh and zesty, with tangy mint, it’s my new meal du jour.

I tried to make this vegan, but it just wasn’t holding the flavour that I was looking for. By all means make it with dairy-free milk, but I think the eggs are a necessity here.

I’m not gonna lie, I had a bit of a fight with my Mum’s big range oven on this one (give me my temperamental, tiny boat one any day, we’ve formed quite the relationship over this past year!). Eventually I got it pretty bang on. A tasty crunchy base, with that creamy, fresh filling.

Asparagus, Chard and Mint Buckwheat Tart


For the pastry:

300g buckwheat flour
Zest of 1 lemon
60ml extra virgin olive oil
100ml cold water
1 sprig fresh (or dried) rosemary
Pinch salt

For the filling:

1 bunch asparagus
1 large bunch Swiss Chard – roughly chopped and stalks discarded
1 shallot
2 large organic free range eggs
250ml buttermilk
Large bunch of mint
1 teaspoon coconut oil


Preheat oven to Gas Mark 7  / 220 C

In a bowl, mix flour, salt, herbs and lemon zest. Slowly add olive oil. Then add water until a dough forms (you could do this in a food processor)

Roll out your dough onto a floured work surface. You want it about 1/3cm thick. Carefully lift it onto a 8-10″ tart / spring form tray.

Bake your crust for 5 – 7 mins (no need for baking balls) Remove from oven and set aside.

In a pan, heat the coconut oil, add the shallots and cook for 5 mins, stirring frequently. Add in the chopped chard and cook for 3 mins, until the chard has wilted. Set aside.

Chop about 1 inch from the bottom of the asparagus. Roughly peel the stalks to remove their tough skin.

Bring a shallow pan of water to the boil, add asparagus and boil for 4 mins, just enough to soften them up. Drain them in a colander.

Arrange your asparagus, onions and chard onto your pastry.

In a bowl, combine your eggs, buttermilk, lemon zest, chopped mint and S+P – whisk well and then pour into your tart. Make sure the asparagus aren’t sticking out too much, or they will catch and burn.

Bake in the oven for 25 mins, until your egg mixture has set.

Serve immediately, or leave to cool and enjoy cold.





Don’t forget, let me see your creations by tagging #roughmeasures – you can find me over on Instagram, Twitter and Pinterest too!

Here’s some other tart inspiration for you all!

Herby Mushroom and Olive Oil Galette from Happy Hearted Kitchen

Leek, Mushroom and Goat’s Cheese Tart from Planet Veggie 

Tomato, Broccoli and Pea Puree Quiche from Tinned Tomatoes

Leek, Feta and Lemon Quiche from London Bakes

Roasted Squash and Lentil Soup with Dukkah

This weeks post is a slightly frantic one…

Living on a boat is amazing, being so close to the countryside, water and wildlife. It’s beautiful when the sun is beating down, warming the steel shell of our boat, rays reflecting off the water onto our ceiling, for our own personal rippled light effect. We get to feed the ducks and swans from our window (sometimes the swans get a little too friendly!) We can move to a new home as often as we wish, taking our pick some of the dreamiest places in Bath and Wiltshire. It’s not a bad life.

There are downsides, however minimal, there are a few. One of them is we have limited and restricted internet. This makes blog post planning a little difficult. We have run out of our monthly allowance of internet. And it got me panicking. How was I going to upload my weekly post? Would my readers be annoyed when they checked in and saw last week’s post, instead of the normal Monday new post? Probably not. But it did get me anxious. Charlie tells me not to worry so much; it’s a bad habit. I do not want to become a creature of habit, to get stuck in my ways. I need to learn to be a little more flexible, that if a blog post is a day late, the world won’t stop turning.

Anyway, I’m sat here at work typing this up for you guys. Because I like a bit of routine, and it makes me feel happy knowing that this little hive of recipes is consistent. Enjoy.




This soup is the perfect go-to meal. When you want something with minimal fuss, but maximum taste. When you don’t really know what to cook, you want something to tantalise your tastes buds and create a colour explosion for your eyes. This is for you.

Roasted Squash and Lentil Soup with Dukkah (v) (gf)

Serves 4-6


½ butternut squash – peeled and deseeded
1 red onion – peeled and diced
150g red lentils
1 teaspoon cumin seeds
1 teaspoon chilli flakes
½ teaspoon ras el hanout
1 tin plum tomatoes
500ml boiling water
1 organic vegetable stock cube
Extra virgin olive oil
75g dried chickpeas
25g mustard seeds
25g coriander seeds
15g cumin seeds
10g fennel seeds
Pinch sea salt
Freshly ground black pepper


Preheat oven to Gas Mark 5 / 190 C

Chop the squash and lay on a lined baking tray. Drizzle with olive oil and scatter a few chilli flakes and cumin seeds over them. Roast in oven for 35 mins, or until tender.

In a large saucepans, add the cumin, chilli and ras el hanout and toast for a few minutes.

Once fragrant, add oil and diced onion. Stir well. Cook for 5-10 mins, until the onion is slightly golden.

Mix your stock cube and water in a jug, and add to the onions. Add in your plum tomatoes.

Add lentils, stir well, and leave to cook for 25 minutes, until the lentils are soft. Be careful to stir often so the lentils don’t stick to the bottom. Season with S+P.

Add the roasted squash to the soup. Blend until smooth, adding more water if necessary.

Serve in big bowls, scattered with Dukkah.

For the Dukkah

Toast chickpeas and seeds in a large frying pan for a few minutes until turning golden and fragrant. Leave to cool.

Combine all ingredients in a food processor and pulse. The mixture may be fine or coarse, be careful not to over-mix

Scatter on to your soup, store any extra in an airtight container.




Purple Sprouting Caesar Salad

It’s all getting a bit grown up around here. The last few weeks we’ve been talking about mortgages, investing, yields, solicitors and more house buying relation jargon that I’d never heard of until recently. Forward planning is never really something we’ve done, unless it involved planning our next snowboarding trip. We don’t really look more than a week ahead, taking each day as it comes and seeing where the week takes us. Suddenly all this grown up stuff is happening around us, friends getting engaged, hen do’s and marriages. I feel less grown up the older I get. Do we ever really grow up, or are we just pretending to be adults, in this play they call life? Take me back to the carefree days of sitting in my garden playing hospitals with baby Flopsy (she had a heavy head, OK guys?!)PSB

I have been itching to share this recipe with you guys. I got so excited this week when I made it and it was as good as I’d hoped. Salads are always a winner for us, chuck in a selection of veggies and leaves, scatter with seeds and dressing of choice. Our fridge is pretty much 75% salad dressings, from chilli based ones to tahini. Team Salad over here.

The dressing for this recipe is ever so slightly adapted from this one. Because it was pretty darn good as it is.

The seeds give the salad a nice saltiness and extra crunch, and of course added protein from the hemp seeds.

Purple Sprouting Caesar Salad with Tamari Toasted Seeds (v) (gf)


Handful curly kale (de-stemmed and roughly chopped)
1 head cos lettuce (chopped)
1 head purple sprouting broccoli

Caesar Dressing
100g cashews (soaked for at least one hour)
100ml water
1 ½ tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove (crushed)
1 tablespoon Hendersons Relish – if you are unable to source this delicious northern English sauce, you can use a vegan Worcester sauce.
3 teaspoons capers
Dash Tamari (or other soy sauce)

Tamari toasted seeds
75g pumpkin seeds
100g hemp seeds
30g sesame seeds
3 teaspoons Tamari sauce (or other GF Soy sauce)


First, in a large heavy bottom frying pan, toast your seeds for a few minutes, until lightly golden. Add tamari and mix well. Turn off heat and leave seeds to cool.

Add soaked cashews and all dressing ingredients to a high-speed blender. Blend for 1-2 mins, until creamy.

Add your kale to a large mixing bowl, pour a generous amount of dressing onto it and mix well with your hands. Rub the dressing into the leaves, this will help the kale absorb the flavours.

In a small pan, steam or boil your PSB for 3 mins. Then tip into a colander and rinse with cold water (this will help it keep its colour)

Add your Cos leaves to bow with the kale, adding more dressing if necessary.

Put salad in bowl, with the broccoli. Scatter the toasted seeds on top.

PSB Salad

PSB Salad



Spiced Carrot and Cashew Salad

As you read this, we will be cruising the snowy (hopefully), sunny (even more hopeful) slopes in the French Alps. We are off for a weeks snowboarding holiday, to a town we know and love well, Morzine. Having spent 3 winter seasons working there, I can’t wait to get back and smell the mountain air, catch up with old friends, and drink a nice, cold demi peche. Not to mention take in those breathtaking mountain views.

Tonight I am frantically trying to find all my old kit, trying to decide which outfits I may or may not (60’s shift dress??) need. Bursting with excitement about the week to come.




This is a flavoursome salad, which I like so much I have re-created a number of times in a matter of weeks. It is very loosely adapted from Anna Jones’ “A Modern Way To Eat”. If you don’t own this recipe book, stop what you are doing right now and go and buy it. Now. It has so many exciting, eye watering recipes. I literally want to make every recipe in the book. Every day. 

Spiced Carrot and Cashew Salad (v) (gf)


3 large carrots (scrubbed)
1 tablespoon agave (or honey)
2 teaspoons cumin seeds
2 teaspoons fennel seeds
½ cumber (peeled into ribbons)
2-4 large vine tomatoes (chopped into chunks)
½ red onion (finely diced)
1 large red chilli (de-seeded if you want it less spicy)
2 limes
Thai basil (or coriander)
100g desiccated coconut
Olive or Coconut oil
Sea salt

For the cashews
5 kaffir lime leaves
1 teaspoon ground turmeric
½ onion
150g cashews


Preheat oven to Gas Mark 5 / 180 C

Chop the carrots into chunks and put in a roasting tray. Scatter over cumin and fennel seeds, and pour over a good glug of olive/coconut oil. Roast for 35-45 minutes.

In a bowl, mix together the ribboned cucumber, tomato chunks, red onion and chopped chilli. Add the zest and juice of one lime. Add a little olive oil if desired. Set aside.

In a frying pan, heat a little oil and fry the kaffir lime leaves and turmeric. You want the leaves to start to crisp slightly, releasing their aroma. Add the onions and fry for 2 more mins. Chuck in the cashews, mix well, and fry until cashews are slightly toasted and golden in colour. Season with salt. Set to one side to cool down.

Take the carrots out of the oven and add the cucumber mix.

Serve on plates, and scatter with desiccated coconut and herbs. Squeeze over the juice of the second lime. Enjoy.




Kabocha Squash and Nut Balls

Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbour. Catch the trade winds in your sails.
Explore. Dream. Discover.


When I first tried kabocha, I was truly amazed. I couldn’t believe the difference in taste, compared to the wider known butternut squash. Why were people eating butternut, when there was this denser, tastier, more wholesome beauty kicking about?! It honestly felt like Christmas had come early for my tastebuds. I could not wait to run home and get creating with my new best (food) friend.

These balls would be great to whip up a big batch, ready for a hungry crowd, as an appetiser, or with some accompaniments for a larger meal.

Kabocha Squash and Nut Balls

Kabocha Squash and Nut Balls (V) (GF)

Makes 10-14 balls


½ large Kabocha squash (peeled and deseeded)
200g mixed nuts (I used pistachios and walnuts)
100g dried cranberries
Smoked paprika
Fresh thyme and rosemary
2 teaspoons ground flax seeds
1 tin chickpeas or cannellini beans
Sesame seeds (to roll balls in)
Sea salt / black pepper


Preheat oven to Gas Mark 4 / 180 C

After you have peeled and deseeded the squash, chop into chunks and place on a roasting tray. Drizzle with olive oil, paprika, herbs and salt and pepper. Roast for 30-40 mins, until soft.

Once roasted, leave squash to cool for 15 mins.

Add the cooled squash to a food processor, blend until you have a paste. Add flax seeds, beans and cranberries and blend until you have reached a fairly smooth consistency.

Add the nuts and blitz for 10 seconds.

Scoop out the mixture with your hands and roll into balls.

Rolls the balls in the sesame seeds, and place on a baking tray lined with parchment.

Bake in the oven for 20-30 mins, until the sesame seeds are slightly golden.

Kabocha Squash and Nut Balls

Kabocha Squash and Nut Balls

Kabocha Squash and Nut Balls


Jerk Sweet Potato Stew

There was a time, back when I didn’t have much interest in food, that I could not handle my spice. I mean, even a korma was too much for me. I’d steer well clear of anything with even a hint of chilli in.

Fast forward to a few years later and I love it. I love it a bit too much sometimes. I have a bad habit of making eye watering dishes, which we then both struggle to eat without following each mouthful with a pint of water.

jerk sweet potato stew

This dish turned out to be one of those times, I may have got a little bit over excited with the seasoning, more is more, right? However it was still packed full of flavour, and a great hearty dish to warm you up on these long, cold evenings. Go on, spice up your life.

Jerk Sweet Potato Stew (V)


1 large sweet potato (peeled and cubed)
1 aubergine
1 onion
Handful green beans
1 clove garlic
1 tin butter beans (rinsed well and drained)
1-3 tablespoons jerk spice (depending on how spicy you like it)
1 tin coconut milk
Salt and Pepper


Preheat oven to Gas Mark 5 / 190 C

Dice the onion and garlic. Fry onion for 5 mins until translucent, add garlic and cook for 2 more mins.

Add jerk seasoning and stir well. Add sweet potatoes and make sure the potato gets coated in the spices. Fry for 2-4 more mins.

Add mix into large casserole pot. Cover with the coconut milk.

Cook in oven for 25-30 mins.

Add chopped aubergine and beans into the pot. Cook for a further 10 mins.

Serve in bowls with crusty bread, or over quinoa.

jerk sweet potato stew

jerk sweet potato stew

Parsnip, Ginger and Chickpea Soup

C arrived home last week with a big grin on his face. When I asked him what he was so happy about, he emptied his pockets and produced three big parsnips. “I’ve brought you some parsnips” he announced. As it turns out, they were the first vegetable his colleague had managed to grown in his veggie patch. His colleague had brought them into work and dished them out to everyone.

I, however, did not share C’s excitement. I’ve never really understood parsnips, feeling like they don’t really add much to anything, and lack the flavour that so many other roots have going for them. But you can’t say no to free food, so I decided to give them a second chance.

Parsnip, Ginger and Chickpea Soup

This soup can easily be adjusted to whatever is left in your veg basket. For me, that was some ginger, a carrot and a potato. I threw in the chickpeas add some extra protein and fibre. I love the heat that the ginger gives it, warming you up from the inside out.

This is a nice and quick recipe. Good for those days when you just want to put your feet up in front of the fire. You can chuck this all in the pan, and relax.

Parsnip, Ginger and Chickpea Soup

I served this punchy soup with a nice focaccia bread. I cut out the cheese from this recipe.

Parsnip, Ginger and Chickpea Soup


2 parsnips
1 carrot
1 medium potato
1 onion
Thumb size piece of ginger
1 tin chickpeas (rinsed and drained)
Sea salt + pepper
1 organic vegetable stock cube (or Bouillon)
1 litre hot water

Peel and chop the onion, parsnip, carrot and ginger. Saute the onions slowly in a medium saucepan, until they turn slightly golden. Add the ginger and cook for a few minutes.

Add the rest of the veg and cook with the lid on for 5 mins. Add a little water if necessary.

Mix the stock cube into 1 litre hot water. Add into soup.

Cook until all veg is soft and tender. Once soft, blend soup with a stick blender.

Add chickpeas, and salt and pepper, and cook for 15 more minutes.

Check for seasoning, add some ground ginger if you would like more heat.

Serve with warm foccacia bread.


Parsnip, Ginger and Chickpea Soup