PARSNIP, CHICKPEA AND CUMIN SOUP

Parsnips naturally add so much flavour to any dish. This combination with the addition of cumin and chickpeas make this soup a flavoursome and satisfying soup for winter.

Serves 4-6

Ingredients

2 Tbsp olive oil

1 leek, sliced thinly

2 tsp cumin seeds

3 medium parsnips, peeled and roughly cut

400g cooked chickpeas

1.5 litres vegetable stock

Salt and white pepper

Method

Heat the oil over medium heat in a large heavy based pot.  

Add the leeks and sweat off without colouring for 3-5 minutes.  Add the cumin seeds and parsnips, toss in the oil and cover with a lid and cook gently for a further 10 minutes.

Add the chickpeas and cover with the stock, season lightly with salt and cracked pepper.

Cook for 20-30 minutes or until the parsnips are very tender.

Blitz the soup either very smooth or with a little more texture (it is up to you).  Taste and adjust the seasoning if necessary?

Serve.