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Parsnip and ginger soup: Best recipe with spiced roast chickpeas

Parsnip and ginger soup with spiced roast chickpeas recipe
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A comforting parsnip and ginger soup topped with flavorful spiced roast chickpeas.

Ingredients

Scale
  • 2 cups parsnips, peeled and chopped
  • 1 tablespoon fresh ginger, grated
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper

Instructions

  1. In a large pot, heat olive oil over medium heat and sauté onions until translucent.
  2. Add parsnips and ginger, cooking for a few minutes.
  3. Pour in vegetable broth and bring to a boil, then reduce heat and let simmer until parsnips are tender.
  4. In a separate pan, toss chickpeas with cumin, paprika, and cayenne, and roast in the oven at 400°F for 20 minutes.
  5. Puree the soup until smooth and season with salt and pepper to taste.
  6. Serve the soup topped with spiced roast chickpeas.

Notes

  • For a creamier soup, add a splash of coconut milk before serving.
  • Adjust spice levels according to taste.

Nutrition

Find it online: https://www.hurryandfeast.com/parsnip-and-ginger-soup-best-recipe-with-spiced-roast-chickpeas/