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.

Parsnip And Ginger Soup With Spiced Roast Chickpeas Recipe


  • 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


  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.

Parsnip And Ginger Soup With Spiced Roast Chickpeas Recipe


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