Parsnip, sweet potato, ginger & turmeric soup with spiced roast chickpeas

Parsnip, sweet potato, ginger & turmeric soup with spiced roast chickpeas

This bright and sunny soup will cheer up even the gloomiest of days.  Warmth comes from ginger, turmeric and a mere touch of chilli.  Enriched with coconut milk and then topped with roast chickpeas, it’s a complete meal in itself.

I like my vegetable soups nice and thick and this is no exception.   Feel free to loosen it down a little if you prefer.

Serves 4


  • 3 tbsp plus 1 tsp veg oil
  • 1 onion, roughly chopped
  • 3 inches fresh ginger, finely chopped
  • 3 cloves garlic, roughly chopped
  • 1 tsp cumin seed 
  • 1.5 tsp ground turmeric
  • Chilli powder
  • 2 parsnips, peeled and diced into chunks (about 400g)
  • 400ml tin coconut milk
  • 2 small sweet potatoes, peeled and diced into chunks (about 300g)
  • 1 tin chickpeas, drained
  • salt
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • Fresh coriander

Preheat your oven to 180°C and line a baking tray with non-stick paper.

Heat 3 tbsp of oil in a medium saucepan. Add the chopped ginger and onion and cook gently for 10-15 minutes until the onion has turned translucent. Add the garlic and cumin seed and cook for a further 3 minutes. Now add the ground turmeric and a pinch of chilli powder and cook for another minute.

Add a couple of tablespoons of hot water to moisten the pan and then add the diced parsnip. Cover with the lid and cook gently for 5 mins.  Now add the tin of coconut milk followed by 600ml vegetable stock and 1 tsp salt. Bring to simmering point and cook gently for 10 mins.

Now add the sweet potato to the pan and cook for a further 10 mins or until both the parsnip and sweet potato pieces are tender when pierced with the tip of a sharp knife.  Liquidise, loosening with a little hot water or stock to your desired consistency. 

Whilst the soup is cooking, prepare the chickpeas. Drain the can of chickpeas in a sieve. Next, using some kitchen paper, dry the chickpeas as best you can.  Add to a medium sized bowl and mix with 1 tsp oil, ½ tsp salt, the ground coriander, cumin and a pinch of chilli powder.  Pour onto the lined baking tray and roast in the oven for 20-25 minutes until dry and crisp.

Once everything is ready, pour the soup into bowls, top with the spiced chickpeas and sprinkle over some fresh coriander.

No Comments Yet.

Leave a comment