Parsnip Soup and Spiced Crunchy Chickpeas recipe
Delight in this creamy parsnip soup topped with crunchy spiced chickpeas and a swirl of sour cream. A flavourful and comfort dish perfect for any occasion.
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Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Pot
- Skillet
- Baking sheet
- Oven
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Ladle
- Paper towel
Ingredients
- 900 g parsnips, roughly chopped
- 3 T olive oil
- 6 baby leeks, sliced
- 3 cloves garlic, chopped
- 1 onion
- 40 g butter
- 1 litre chicken stock
- 6 sprigs fresh thyme
- ½ cup milk
- Sea salt
- freshly ground black pepper
- ½ cup sour cream
- 1 x 400 g can chickpeas, drained and rinsed
- ½ t ground cumin ½ t
- ½ t paprika ½ t
- ½ lemon, zested
- 2 T olive oil
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