Chickpea and Turnip Lemon Soup

Ingredients

• 15.5 ounces can chickpeas (drained and rinsed)
• 2 turnips (peeled and chopped bite size)
• 1/2 teaspoon dry oregano
• 2 cloves garlic (minced)
• 3 sprigs thyme
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon curry powder
• 4 1/2 cups water
• juice of 1 lemon
• 2 tablespoons flat leaf parsley (finely chopped) optional
• 2 tablespoons extra virgin olive oil, optional
• salt and pepper to taste

Instructions

1. 1

   In a large pot over medium heat, add chickpeas, turnips, oregano, garlic, thyme, turmeric, curry powder and water and bring to a boil. Lower heat and simmer for 15 minutes, or until turnips are tender.

2. 2

   Discard the thyme sprigs and transfer half of the soup to a blender. Blend until smooth and pour the soup back to the pot.

3. 3

   Stir in lemon juice and olive oil and season with salt and pepper.

4. 4

   Serve topped with parsley.