Parsnips are a type of root vegetable, closely related to carrots and parsley root. They are rich in several important nutrients and antioxidants that may improve immunity, enhance digestive health, and aid weight loss. Best of all, they’re easy to prepare and have a sweet, earthy taste that works well in a variety of recipes, making them a great addition to a healthy, balanced diet...
Yes, 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 cool, or wet evening... as here in the UK it looks like we may have another storm approaching! This time it's Storm Ellen
Serves Four2 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. Pre-heat the oven to gas 7, 220°C, fan 200°C, and line a baking tray with non-stick 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.
To make this recipe vegan and gluten-free, use a vegetable stock pot instead of a cube.
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.
Nutrition Per Serving
Fat 10g Protein 8g Carbs 31.1g Fibre 10.2g
Idea from recipe here
Talking of parsnips, have you tried this Mushroom and Parsnip Rösti pie,
find recipe here
All the best Jan
That pie looks very tasty!
I love parsnips so this recipe is especially intriguing. Definitely need to try. Thanks!
Yum. I am a big, big fan of parsnips. And chickpeas. And mushrooms.
Will make the soup for sure!
Maybe the pie as well.. maybe.
The soup looks good for a cold day like today.
I've never had parsnips. But I think I need to try them as both of these dishes look good.
the soup looks and sounds great!! winter is not over yet and we love soup on a cold winter day!!
...I've never had parsnips!
I LOVE parsnips! Valerie
We don't eat much soup but I love parsnips and mushrooms, the rosti pie looks delicious.
Lovely stuff Jan.
I am a great fan of parsnips and of parsnip soup so this is one that I will try.
This looks yummy! I'll have to try it!
Sounds very healthy and delicious ~ ^_^
Happy Moments to You,
A ShutterBug Explores,
aka (A Creative Harbor)
I like Parsnips, and can not wait to try the Rosti Pie !
Thank You for the great interesting recipe
The soup looks delicious. I'm sorry the UK has been pummeled with storms. I hope this is the last of it for you all and I hope everyone remains safe.
looks like a delicious soup
Hello, the soup and pie both looks delicious! Thanks for sharing! Enjoy your day!
i am huge fan of ginger flavor so this is for me for sure :)
I'd go for the pie.
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