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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.