Sous Vide Parsnip & Chickpea Soup

30 Jan 2017

This recipe is so easy and part of the sous vide bulk meal series I am working on to make life easier for myself and others. My motto for this year is to "work smarter, not harder" and for me this is largely an attempt to streamline and automate a lot of day-to-day tasks that take up more time than they should. Check out this recipe for carrot apple soup that you can cook alongside this recipe.

Further Resources
Sous vide has been around for a little while in the professional cooking sector, but it is just starting to gain traction with home cooks thanks to cheaper equipment.

There are a lot of great resources out there, but here are a few of my favorites:

- ChefSteps
- Serious Eats
- Anova or your device's website should have a lot of recipes and resources

For more on this technique from Mary's Making:

- Follow our Pinterest Sous Vide Board
- Check out our sous vide recipes
- Peruse our Amazon Store (where I selected many useful sous vide products)

*Disclaimer - All products I use for sous vide, I purchased myself. However, if you end up buying any products from our Amazon shop, I get a small percentage commission.

And for the official disclosure: Mary's Making is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to my Amazon store

Sous Vide Parsnip & Chickpea Soup

Recipe for easy sous vide parsnip and chickpea soup.

Sous Vide Parsnip & Chickpea Soup

Prep time: - Cook time: - Total time:
Yield: 2-4S


- About 1 lb parsnips, peeled and rough chopped
- 1/2 medium onion, rough chopped
- 2-3 cloves of garlic
- 1 sprig fresh rosemary
- dash salt & pepper
- 1 (15.5 oz) can chickpeas
- 2 T olive oil
- 1 - 1.5 cup vegetable or chicken stock
- 1/2 cup cream


Set sous vide wand/device to 185F.

Vacuum seal parsnips, onion, garlic, rosemary and a dash or two of salt & pepper in bag.

Place in sous vide water bath when it reached desired temperature and let cook for about 1 hour.

Remove from water bath, cut open and empty contents into a blender.

Add chickpeas, olive oil, stock (start with 1 cup - add more if needed), and cream to blender also.

Blend all ingredients until pureeded - season further if desired.

Top with oil, chickpeas and/or greek yogurt.





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