Curried parsnip soup with crispy chickpeas

Name: Curried parsnip soup with crispy chickpeas
Total time: 55 min
Cuisine: British
Ingredients: 700g parsnips, peeled and chopped; 1 onion, chopped; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 900ml dairy free egg free gluten free vegetable stock; 1 chickpeas, 400g tin, drained and dried; 2 tbsp olive oil; 1 tsp smoked paprika

Sweet roasted parsnips blended with warm spices, finished with crunchy chickpeas for texture.

Time55 min
LevelEasy
Costabout £2.61 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

700 gparsnipspeeled and chopped
1onionchopped
2 tspground cumin
1 tspground coriander
1 tspground turmeric
900 mldairy free egg free gluten free vegetable stock
1chickpeas400g tin, drained and dried
2 tbspolive oil
1 tspsmoked paprika

Method

1
Heat the oven to 200°C (180°C fan).
2
Toss the parsnips with 1 tbsp of the oil and roast for 25 minutes until golden.
25 min
3
Toss the chickpeas with the remaining oil and paprika and roast on a separate tray for 20 minutes until crisp.
20 min
4
Cook the onion in a large pan with a splash of stock for 5 minutes. Add the spices for 1 minute.
5 min
5
Add the roasted parsnips and the stock. Simmer for 10 minutes, then blend until smooth.
10 min
6
Serve topped with the crispy chickpeas.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.