Curried Parsnip Soup with Turmeric Chickpeas

As autumn enters full swing with pretty orange, red and yellow leaves falling off the trees, root vegetables are stacked on shop shelves. Soup is one of my favourite winter foods - it's warming, quick to make and so handy for a simple, hearty lunch.

This deliciously thick and creamy soup is a filling meal in itself, with the sweet crunch of maple chickpeas and zing of lime + coconut to finish it beautifully.

Curried Parsnip Soup 


4 parsnips chopped

2 sweet potatoes peeled and chopped

1 swede peeled and chopped

2 white onions peeled and chopped

2 cloves garlic

2 tbsp olive oil 

1 tsp rosemary

2 litres of vegan bouillon

2 tbsp garam masala 

1 tin chickpeas

1 tsp maple syrup

1 tsp coconut oil

1 tsp maple syrup

2 tbsp flaked coconut

Juice of half a lime

Salt and pepper


Add the roughly chopped veg to a roasting tin. Drizzle in olive oil, season with rosemary salt and pepper and roast in an oven at 160C for 30 minutes until soft

Simmer the pan of vegan bouillon, add the garam masala and roasted vegetables and allow to cool

Add the cooled soup to a food processor and blitz until smooth

Add the chickpeas to a frying pan with the coconut oil, maple syrup, salt and turmeric  

Serve the soup divided amongst 4 bowls, add a couple of spoonfuls of toasted chickpeas to each, along with a teaspoon of flaked coconut and a squeeze of lime

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