Yesterday, I made this tasty soup! This is also Vegan + Gluten-Free! I roasted my parsnips, pumpkin, unpeeled garlic & an onion in the hot oven & spiced them all up using turmeric & smoked spiced paprika! Then, I added a vegan & Gluten-Free vegetable stock & added 1 can of drained chickpeas. I poured 3/4 of my soup into my Vitamix. It is a smooth, divine & very tasty soup with here & there chunks of roasted garlic, pumpkin & parsnip in there,…
Recipe: For 6 persons, with a lot of hunger
600 gr peeled parsnips, cut into smaller strips ( weighted when peeled )
220 gr peeled pumpkin, cut into smaller chunks ( weighted when peeled )
1 fat big onion, peeled & cut into smaller wedges
4 fat cloves of unpeeled garlic in their skins
2 teaspoons of turmeric ( Curcuma )
3 teaspoons of smoked spicy paprika ( Pimentón picante )
28 grins of finely milled black pepper
Maldon sea salt: 1/2 teaspoon + a few pinches extra
a fruity extra virgin olive oil
1500 ml of a hot good Vegan + Gluten-Free vegetable stock
1 can of cooked chickpeas, rinsed & well-drained too
1. Preheat your oven to 200° C ( 400 F ) for about 10 minutes. In 2 non-stick oven roasting tins, place your parsnips & pumpkin cubes in 1 layer in it. Tuck your onion wedges & unpeeled garlic cloves neatly between it all. Now, scatter your turmeric, smoked spicy paprika, finely milled black pepper & sea salt all over your veggies, divided over the 2 oven tins. Do the same with your fruity evoo, drizzle it all over the veggies, equally divided over the 2 roasting tins. With clean hands, mingle everything together so that all veggies are coated with the spice-oil mix. Place into the oven & roast until just tender & cooked through. It took me 25 minutes. In half of the roasting time, turn all your veggies over for an equal roast & to prevent burning on one side!
When ready, test with a fork to see if the veggies are cooked through. If so, place all of your veggies in 1 big cooking pot & add hot vegetable stock. Add drained chickpeas. Stir well & taste. My soup was just right,…spiced but you can still taste the roasted parsnips & pumpkin too. I got the roasted garlic out of their shells & placed it back into the soup. I poured 3/4 of my soup into my beloved Vitamix & blended the soup until creamy & completely smooth. I left the rest of the soup whole, like you can see in my picture above. You can still see some chickpeas, parsnip & pumpkin pieces & a garlic clove or two. I like that sometimes in my soup. If you don’t like that, blend the soup completely smooth,….Enjoy instantly,..this is a kind of one pot meal soup! Enjoy! 🙂 x ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!