Parsnip soup
Servings Prep Time
2servings 10minutes
Cook Time
25minutes
Servings Prep Time
2servings 10minutes
Cook Time
25minutes
Instructions
  1. Cut veggies into equal pieces and arrange them on the single layer on the tray
  2. Drain the chickpeas and pat dry them with a paper towel, transfer them to the tray as well
  3. Sprinkle with 1/2 tbsp ras el hanout spice blend, sesame seeds, 1tbsp of olive oil, 1 tsp of maple syrup and pinch of salt
  4. Toss to combine
  5. Use the rest of the spice blend, olive oil, maple syrup and pinch of salt over the veggies and roast in preheated to 180 degrees oven for 25-35 minutes or till chickpeas are golden brown and veggies are soft and caramelised
  6. Transfer veggies, coconut milk and lemon juice to the blender and blend till smooth
  7. Taste and adjust seasonings if needed
  8. Top with crispy chickpeas