Parsnip and ginger soup with spiced roast chickpeas recipe
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
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 965kJ 230.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 31.1gProtein 8.0gFibre 10.2g
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Method
- 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.
- 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.
- 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.
- 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
