Herb, asparagus and parsnip soup with ginger and roasted chickpeas
Sometimes vegetables are left in the fridge after an invitation. Pre-prepared in the best case. These can be used to create delicious, healthy soups without much effort. Example: five white asparagus, three small parsnips, a piece of ginger, parsley and chives. Fill a medium-sized pan three-quarters full with water and add a teaspoon of sea salt. Cut the trimmed asparagus into pieces. Finely slice the parsnips and ginger. Add to the pan. Wash three to four bunches of flat-leaf or curly parsley with the same chives and add to the pan. Cook until soft and finely chop with a hand blender. Add a heaped tablespoon of vegetable bouillon powder, a bay leaf and chilli flakes to taste and simmer. Stir occasionally and season with a few dashes of soya sauce as required.
