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.
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.
I served this punchy soup with a nice focaccia bread. I cut out the cheese from this recipe.
Parsnip, Ginger and Chickpea Soup
1 medium potato
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.