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Parsnip and ginger soup with spiced roast chickpeas recipe

Parsnip and ginger soup with spiced roast chickpeas recipe

59 ratings

Parsnips have a deliciously sweet and earthy flavour, making them a great pairing for warming ginger and cumin-spiced chickpeas in this comforting soup recipe. Wonderfully fragrant and super easy to make, this bowl of goodness will definitely satisfy on a cold, wintery evening. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 230 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece ginger, peeled and grated
  • 1¼ tsp ground cumin
  • 500g parsnips, peeled and diced into 1-2cm pieces
  • 1 vegetable stock cube, made up to 1ltr
  • 400g tin chickpeas, drained and patted dry with kitchen paper
  • ½ tsp ground coriander
  • lemon juice, to taste
  • 10g fresh coriander, finely chopped
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    965kj
    230kcal     12%

  • Fat

    10g 14%

  • Saturates

    2g 8%

  • Sugars

    11g 12%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 31.1g Protein 8g Fibre 10.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking tray with nonstick baking paper. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion for 5 mins to soften. Stir through the garlic, ginger and 1 tsp cumin and cook for 1 min.
  2. Add the parsnips, season and pour in the stock. Bring to the boil, then reduce the heat to medium-low and simmer for 25 mins until the parsnips are very tender.
  3. Meanwhile, toss the chickpeas with 1 tbsp oil, the ground coriander and remaining cumin. Arrange in a single layer on the lined tray and roast for 20-25 mins until golden and crisp.
  4. Use a food processor or hand blender to blend the soup until smooth. Reheat if necessary, then season to taste with black pepper and lemon juice and divide between 4 bowls. Toss the roasted chickpeas with the fresh coriander and scatter over the soup to serve.

Easy swap: To make this recipe vegan and gluten-free, use a vegetable stock pot instead of a cube.

See more Parsnip recipes

Freezing and defrosting guidelines

Freeze without chickpeas. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

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