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Suzy Q
Parsnip-cauliflower soup with spicy chickpeas
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Ingredients
Directions
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Increase the oven temperature to 180ºC.
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Mix the chickpeas with the rest of the olive oil, the spices and the oregano and bake for about 15 minutes in the oven.
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In the meantime, heat the stock in a large (soup) pan and add the roasted parsnip and cauliflower. Puree the soup, season with salt and pepper and spread over bowls.
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Sprinkle with the spicy chickpeas and the rest of the thyme and serve immediately.
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Nutrition
250Calories
Sodium0% DV2.7g
Fat18% DV12g
Protein18% DV9g
Carbs8% DV23g
Fiber44% DV11g
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