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Cumin & Fennel Turnip Soup + Crispy Chickpeas

V
V*
DF
GF
Serves
8
Cook Time
60–75 minutes

A warming, gently spiced turnip soup infused with toasted cumin and fennel, finished with crunchy herbed chickpeas for texture.

A warming, gently spiced turnip soup infused with toasted cumin and fennel, finished with crunchy herbed chickpeas for texture.

IngredientsMethod

Ingredients

For the soup
  1. Olive oil |2 tbsp|
  2. Fennel seeds |1.5 tbsp|
  3. Cumin seeds |1.5 tbsp|
  4. Onion |1| finely chopped
  5. Garlic cloves |4| chopped
  6. Turnips |750g| peeled and roughly chopped
  7. Potato |1 large| peeled and roughly chopped
  8. Vegetable stock |1L|
  9. Plant based cream or milk |200ml| dairy also works fine
  10. Maple syrup or honey | | to taste
  11. Lemon |squeeze
  12. Sea salt & black pepper
For the crispy chickpeas
  1. Chickpeas |1 x 400g tin| drained, rinsed and well-dried
  2. Olive oil |1 tbsp|
  3. Fresh thyme |picked
  4. Sea salt
To finish
  1. Extra virgin olive oil
  2. Black pepper
  3. Plant based cream

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Crisp the chickpeas
  1. Heat the air fryer or oven to 200°C
  2. Toss the chickpeas with olive oil, picked thyme, salt and pepper
  3. Air fry for 12-15 minutes or bake for 18-20 minutes, shaking a few times, until crisp and deeply golden
Start the base
  1. Heat the olive oil in a saucepan
  2. Add the fennel and cumin seeds and onion and cook 8-10 minutes until soft and fragrant
  3. Add the garlic and cook 1 minute
Cook the soup – simmering method
  1. Add the turnips and potato and stir well
  2. Pour in the stock and bring to a simmer
  3. Cook 20-25 minutes until everything is very soft
Cook the soup – roasting method
  1. Roast the turnips in olive oil and salt for 30-35 minutes until tender and caramelised
  2. Add to the pot with the cooked onion and garlic
  3. Add the chopped potatoes, stock and cream and bring to a simmer
  4. Simmer for 15 minutes until the potatoes are tender
Blend
  1. Blend until smooth and velvety
  2. Taste and season generously with salt, black pepper, maple syrup or honey and lemon if needed
Serve
  1. Serve in bowls with the crispy chickpeas
  2. Finish with extra virgin olive oil, a little more cream and black pepper

Method

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cumin-fennel-turnip-soup-crispy-chickpeas