Carrot, parsnip and sage soup with crispy dukkha chickpeas

Roasting root veg makes their natural sugars caramelise, boosting the flavour of any soup. 

1 hour

Serves 6-8 

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Ingredients:

Soup: 

  • 3 large carrots, unpeeled and roughly chopped
  • 8 parsnips, unpeeled and roughly chopped  
  • 1 apple, unpeeled, cored and cubed
  • Olive oil, for roasting  
  • Salt and milled pepper  
  • 1 Tbsp (15ml) honey  
  • 2 onions, chopped
  • 2 cloves garlic, grated  
  • 2 tsp (10ml) ground cumin
  • 1 tsp (5ml) turmeric  
  • 5 sage leaves + extra deep-fried leaves for serving
  • 4-6 cups (1L-1.5L) vegetable stock
  • ½ tin (200ml) coconut milk or plain yoghurt  
  • Toasted garlic bread, for serving 

 

Chickpeas: 

  • 1 can (400g) chickpeas, rinsed and patted dry
  • 3 Tbsp (45ml) dukkha  
  • Salt and milled pepper

 

Method

  1. Toss carrots, parsnips and apple in oil on a baking tray and season.
  2. Roast at 200°C for 15-20 minutes, tossing after 10 minutes.  
  3. Spread chickpeas on a baking tray, toss in oil and roast at 200°C for 15 minutes until crispy.
  4. Mix through dukkha, season and roast for 10 minutes. Set aside.  
  5. Sauté onion in a large pot on medium heat until translucent, about 5-8 minutes.
  6. Add garlic, spices and sage, and cook for another 3-5 minutes.  
  7. Tip in roasted vegetables and cover with stock.  
  8. Simmer for 20 minutes.  
  9. Add coconut milk to soup and blend with a stick blender. Season.  
  10. Serve topped with chickpeas and fried sage leaves, with bread on the side. 

 

Browse more comfort food recipes here.

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