Serves 4-5
Ingredients:
2 tbsp olive oil
1 leek, roughly chopped
3 garlic cloves, crushed
3 parsnips, peeled and chopped into 2cm cubes
1 tsp fennel seeds
1 can coconut milk
1 can butter beans and juice
1 tsp stock
500ml water
Salt and pepper to taste
Roasted Chickpeas and Crispy Kale:
1 can chickpeas
1 tsp paprika
1/2 tsp garlic powder
Drizzle of olive oil
Salt and pepper to taste
250g Kale leaves torn up
To Serve:
Your favourite sourdough
Method:
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Preheat oven to 180 degrees ready for your chickpeas.
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Heat up 2 tbsp of olive oil in a medium sized soup pan.
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Add the leeks and garlic and sauté for 5 minutes until softened and garlic is fragrant. Add the fennel seeds and sauté for a further 2 minutes.
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Add the parsnips, followed by the butterbeans and their juices, coconut milk , stock and 500ml of boiling water.
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Bring to the boil and simmer for approx 20 minutes until the parsnips are soft.
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Whilst the soup is simmering, prepare your roasted chickpeas by combining drained chickpeas to a baking tray with oil, paprika, garlic powder, salt and pepper.
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Roast in the oven for 15 minutes, once crispy, remove from the oven and add your chopped kale on top, drizzle with olive oil and salt and put back in the oven for 5 minutes.
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Once the parsnips are soft, use a stick blender to blend the soup until smooth. Alternatively, you can use a high speed blender for a smoother texture but please allow the soup to cool fully before doing this.
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Taste the soup and season with salt and pepper.
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Divide your soup into bowls and top with a drizzle of olive oil, roasted chickpeas and crispy kale.
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Serve with crunchy toasted sourdough and enjoy!
