Parsnip, Cauliflower and Chickpea Soup

15 min
- Preparation 15 min

Recipe for WMF stick blenders

Ingredients

4 People

1 Head cauliflower
1 Chickpeas
0.5 Onion
2 Garlic
6 Parsnips
Olive oil for cooking
1.5 tsp. Cumin
1.5 tsp. Herbs de Provence
5 sprigs Thyme leaves only
1 l Vegetable broth
1 Coconut milk
Salt and pepper, to taste
Toppings of choice: thyme, coconut milk, olive oil

Preparation

Step 1

Preheat the oven to 230 °C and prepare your vegetables. Cut the cauliflower into small chunks, peel and dice the parsnips, drain and dry the can of chickpeas and mince your onion and garlic.

Head cauliflower

Chickpeas

Onion

Garlic

Parsnips

Step 2

Place the cauliflower on one baking sheet with a tablespoon of oil. Place the chickpeas on another baking sheet with a tablespoon of oil. Roast both until super crispy and caramelized, about 30 minutes for the cauliflower and 40-45 minutes for the chickpeas. Season generously with salt and pepper and set aside about a handful of each for a garnish later.

Step 3

Add a tablespoon of oil to a large pot along with the onion. Saute until soft, about 5 minutes. Add in the garlic and saute for another 30 seconds. Add the parsnips, cumin, herbs de Provence, thyme leaves and broth and bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer for about 20 minutes, then add in the cauliflower and chickpeas. Cook for another 5 minutes until everything is very soft.

Olive oil for cooking

tsp. Cumin

tsp. Herbs de Provence

sprigs Thyme leaves only

l Vegetable broth

Step 4

Using a hand blender, puree until smooth. Add the coconut milk and puree again to incorporate. Season with salt and pepper, to taste.

Coconut milk

Salt and pepper, to taste

Step 5

To serve, add a swirl of coconut milk and olive oil. Top with the cauliflower and chickpeas you put to the side and some fresh thyme leaves.

Toppings of choice: thyme, coconut milk, olive oil