Parsnip & Ginger Soup with Spiced Roast Chickpeas

Name: Parsnip & Ginger Soup with Spiced Roast Chickpeas
Cuisine: Moroccan, African
Ingredients: 30 ml olive oil, divided; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 5 cm fresh ginger, peeled and grated; 1.25 tsp ground cumin; 500 g parsnips, peeled and diced 1–2 cm; 1 litre vegetable stock; 400 g tin chickpeas, drained and dried; 0.5 tsp ground coriander; Lemon juice, to taste; 10 g fresh coriander, chopped; Salt and black pepper

4 steps

Saved Tesco recipe. Freeze the soup without the chickpeas; use within 3 months for best quality. A suitable vegetable stock pot may replace the cube for a gluten-free version.

Updated at: Wed, 11 Nov 2026 16:43:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories267.7 kcal (13%)

Total Fat9.8 g (14%)

Carbs40.2 g (15%)

Sugars8.2 g (9%)

Protein7.6 g (15%)

Sodium1221.8 mg (61%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

30mlolive oil

divided

1onion

large, finely chopped

1 ¼ tspground cumin

500gparsnips

peeled and diced 1-2 cm

1 litrevegetable stock

400gtin chickpeas

drained and dried

½ tspground coriander

lemon juice

to taste

10gfresh coriander

chopped

salt

black pepper

Instructions

Step 1

Preheat oven to 220°C, fan 200°C, and line a baking tray. Heat 15 ml oil in a saucepan over medium heat and fry onion for 5 minutes. Add garlic, ginger and 1 tsp cumin; cook for 1 minute.

Step 2

Add parsnips, seasoning and stock. Bring to the boil, reduce to medium-low and simmer for 25 minutes until very tender.

Step 3

Toss chickpeas with remaining oil, ground coriander and remaining ¼ tsp cumin. Spread on the tray and roast for 20–25 minutes until crisp and golden.

Step 4

Blend the soup smooth and reheat if necessary. Season with pepper and lemon juice. Divide among 4 bowls. Toss roast chickpeas with fresh coriander and scatter on top.