Turnip, parsnip, pear, maple soup and its crunchy garnish

PERFORMANCE: 2 LITERS (8 cups)
PREPARATION: 20 MINUTES
COOKING: 40 MINUTES

INGREDIENTS

• 45 ml (3 tbsp.) Olive oil
• 1 big onion, chopped
• 3 cups of turnip, peeled and cubed
• 3 parsnips, peeled and cubed
• 1/4 cup of water
• 2 medium potatoes, peeled and cubed 
• 3 cups of vegetable broth
• 2 tbsp. maple syrup
• 1 C. pepper
• 3 cups peeled pears, cubed

• chopped fresh cilantro
• raw european pumpkin seeds
• sliced ​​avocado
• chopped shallots
• 1 cup of cooked chickpeas, rinsed and drained
• 1 tbsp ground cumin
• 1 tbsp olive oil 

PREPARATION

1. In a large saucepan, heat the oil. Brown the onion for about 3 minutes. Add the turnip, parsnips and water, cover and cook over low heat for about 5 minutes, stirring frequently.
2. Then add the potatoes, broth, maple syrup and pepper.
3. Bring to a boil, cover and simmer for 20 minutes over low heat. Add the pears, cover and simmer again for 10 minutes or until the vegetables are tender.
4. Meanwhile, put the chickpeas, olive oil and cumin in a bowl. Mix well to coat. Place the spicy chickpeas on a baking sheet. Bake in an oven preheated to 350F. Cook, stirring halfway through cooking, for about XNUMX minutes, or until the chickpeas are crisp.
5. Cream in a blender and adjust the seasoning to taste.
6. Serve in bowls and garnish with grilled chickpeas, avocado slices, fresh cilantro and pumpkin seeds.

Bon appétit!

Caroline 

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