Parsnip soup with sour cream
| Recipe By: | Hannah Lewry |
| Serves: | 6 |
| Prep Time: | 30 minutes |
Ingredients
- 2 tbsp olive oil
- sea salt and freshly ground black pepper, to taste
- 1.2 lemon, zested
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 x 400 g can chickpeas, drained and rinsed
- 2 tbsp sour cream
- sea salt and freshly ground black pepper, to taste
- 2 cups milk
- 6 sprigs fresh thyme
- 1 L organic chicken stock
- 40 g Butter
- 1 onion
- 2 garlic cloves, chopped
- 6 baby leeks, finely sliced
- 3 tbsp olive oil
- 900 g parsnips, roughly chopped
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Cooking Instructions
- To make the soup, preheat the oven to 180°C. Season the parsnips and roast with 1 T olive oil for 25 minutes.
- Fry the leeks, garlic and onion in the butter over a low heat for 5 minutes until soft. Add the roast parsnips, 2 T olive oil, chicken stock and thyme. Simmer for 40 minutes, or until tender.
- Add the milk, season and blend until smooth. Just before serving, reheat the soup, fold in the sour cream and top with the spiced chickpeas.
- To make the spiced chickpeas, preheat the oven to 200°C. Combine the chickpeas, cumin, paprika, lemon zest and seasoning. Toss with the olive oil and bake for 30 minutes, or until crunchy. Serve immediately sprinkled over the hot soup.
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