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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.