PARSNIP & GINGER SOUP WITH SPICED ROAST CHICKPEAS AND CHUNKY BREAD

SHOPPING LIST

■ Lemon (1), 30p

■ Onion (1), 18p

■ Chickpeas in water (400g), 55p

■ Ginger (125g), 74p

■ Parsnips (7 loose), £1.21

■ Vegetable stock cubes (10), 50p

■ Fresh cut coriander (30g), 70p

■ Tiger bloomer (400g), 79p

■ TOTAL: £4.97

INGREDIENTS

1 large onion, finely chopped; 5cm piece ginger, peeled and grated; 500g parsnips, peeled and diced into 1-2cm pieces;

1 veg stock cube, made up to 1ltr; 400g chickpeas, drained and patted dry; lemon juice; 10g fresh coriander, finely chopped

From the store cupboard: 2tbsp olive oil; 2 garlic cloves, finely chopped; 1¼tsp ground cumin; ½tsp ground coriander

METHOD

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with non-stick baking paper.

2. Heat 1tbsp of oil in a pan over a medium heat and fry the onion for five minutes. Stir through garlic, ginger and 1tsp cumin and cook for a minute. Add parsnips, season and pour in stock. Bring to the boil, turn heat to medium-low, simmer for 25 minutes.

3. Meanwhile, toss chickpeas with 1tbsp oil, ground coriander and remaining cumin. Arrange in a single layer on the tray and roast for 20-25 minutes.

4. Blend soup until smooth. Reheat if necessary, then season to taste with pepper and lemon juice.

5. Divide between four bowls. Toss roasted chickpeas with the fresh coriander and scatter over the soup and serve with chunks of fresh bread.