Skip to content
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


  • 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

  • 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


  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

You may also like

Be the first to comment

Before you comment please read our community guidelines.