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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.