This lightly spiced soup will appeal to the whole family, especially when served with the crispy onion bhaji.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 onion, sliced
1 fennel bulb, sliced
2 carrots, diced
2 parsnips, diced
2 cloves garlic, crushed
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
1 tablespoon grated fresh ginger
½ cup water
1 x 400 gram tin chickpeas, drained and rinsed
500 grams pumpkin, peeled and diced
4 cups vegetable or chicken stock
1 tablespoon lemon juice
2 tablespoons chopped coriander
sea salt and freshly ground pepper
METHOD
Heat the oil in a large saucepan and add all the ingredients down to and including the water. Season generously, cover and cook for 15 minutes, stirring occasionally until the vegetables are soft. Add the chickpeas, pumpkin and stock and bring to the boil. Season and simmer for 15 minutes until the pumpkin is tender. Lightly crush some of the vegetables with the back of a spoon to thicken the soup a little and stir in the lemon juice and coriander.
Serve with the onion bhaji
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!