I would like to claim this latest creation the PERFECT late November Soup. For my American readers: a light but filling option to negate the Thanksgiving madness. For my Brits, Canadians and everyone else living in the Northern Hemisphere: it is warm, comforting, delicately spiced, and will brighten your spirits on those short, dark days of early winter. To those in the Southern Hemisphere: I would wait until you have finished celebrating Christmas on the beach… pin for later perhaps?
The soup itself is good as a solid stand alone, but it is so, SO much better with these lovely crispy curried chickpeas on top, and perhaps sprinkle of fresh coriander if you have it to hand. I also like this with a swirl of plain yoghurt if you are not after a vegan option. Similarly, there is no reason why these crispy chickpeas couldn’t be enjoyed on their own as a nutritious snack. Careful though, they are oddly addictive.
- For the soup:
- 1 tbsp olive oil
- 1 medium onion (peeled and diced)
- 1 celery stalk (diced)
- 3 large garlic cloves (minced or finely chopped)
- 2 large parsnips (peeled and chopped into small chunks)
- 3 medium carrots (peeled and chopped into small chunks)
- ¼ tsp ginger
- ¼ tsp ground coriander
- ½ tsp cumin
- pinch cayenne pepper
- For the chickpeas:
- 1 tin or 2 cups of cooked chickpeas
- 2 tsp olive oil
- 1 tsp curry powder
- ¼ tsp sea salt
- 4 cups low sodium vegetable stock
- Preheat oven to 400F/200C
- Heat olive oil over medium heat in a large pot
- Add the onion, and cook gently with the lid on for about 5 minutes, stirring occasionally
- Add the garlic and celery and cook for 5 minutes more, again with the lid on and stirring occasionally.
- Add the parsnips, carrots and spices, and give everything a good stir together
- Add the stock and bring everything the pot to the boil, reduce to simmer and cook for about 30 minutes
- While the soup is simmering away, make the chickpeas: simply pat chickpeas dry with a clean cloth or paper towel. Toss together with oil, curry powder and sea salt, and lay onto a foil lined baking sheet. Cook in the oven for 20-25 minutes, give the tray a shake every 5-10 minutes to ensure even cooking
- When the vegetables are softened in the soup, transfer everything to a blender and blend until smooth (be careful blending hot liquids!!), alternatively, use a hand blender directly in the pan, adjust seasonings and add a splash more stock if needed
- Split the soup between 4 bowls, top with crisped chickpeas, and garnish with a tbsp or so of yoghurt and fresh coriander
Soup freezes very well, however I have found that the chickpeas only stay nice and crisp for about a day, and they are best fresh.