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.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.