Creamy Roasted Parsnip, Cauliflower and Black Grape Soup with Rosemary Oil and Crispy Chickpeas

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Prepare two trays: a large one for the vegetables and grapes, and a smaller one for the chickpeas.

2. 2

   2. On the large tray, toss the parsnip, cauliflower, black grapes, and 2 garlic cloves with 2 tbsp olive oil, the thyme, 1 tsp rosemary, 3/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.

3. 3

   3. On the small tray, toss the cooked chickpeas with 1 tbsp olive oil, the sweet paprika, ground cumin, and 1/4 tsp salt. Spread them out so they roast evenly.

4. 4

   4. Roast both trays at 220 °C / 425 °F. Roast the chickpeas for 25 to 30 minutes, stirring once halfway through, until golden and crisp. Roast the vegetables and grapes for 30 to 35 minutes, turning halfway, until the parsnip and cauliflower are tender with caramelized edges.

5. 5

   5. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add the yellow onion and the remaining 2 chopped garlic cloves. Cook for 6 to 8 minutes, stirring, until the onion is soft and lightly golden.

6. 6

   6. Reserve 2 tbsp roasted grapes and 2 tbsp crispy chickpeas for garnish. Transfer the remaining roasted parsnip, cauliflower, grapes, and roasted garlic to the pot with the onion.

7. 7

   7. Add the vegetable broth, oat milk, lemon zest, 2 tbsp lemon juice, 1/4 tsp salt, and the remaining black pepper. Bring to a gentle simmer and cook for 5 minutes so the flavors blend.

8. 8

   8. Blend the soup with an immersion blender or countertop blender until very smooth and creamy. If you want a lighter texture, add a little more hot vegetable broth. Taste and adjust the salt.

9. 9

   9. For the rosemary oil, stir together the remaining 1 tbsp olive oil and the remaining finely chopped rosemary in a small bowl.

10. 10

    10. Serve the soup hot and finish each portion with the rosemary oil, the reserved roasted grapes, and the reserved crispy chickpeas on top.