Name: Leek, Parsnip & Fennel Soup with Roasted Chickpeas & Crispy Kale
Prep time: 15 min
Cook time: 45 min
Yield: 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 tin of coconut milk; 1 tin of butter beans, including the liquid; 1 tsp stock; 500ml boiling water; Salt and freshly ground black pepper, to taste; FOR THE ROASTED CHICKPEAS AND CRISPY KALE; 1 tin of chickpeas, drained; 1 tsp paprika; ½ tsp garlic powder; A drizzle of olive oil; Salt and freshly ground black pepper, to taste; 250g kale leaves, roughly torn; TO SERVE; Slices of sourdough

VMG Recipes