Perky Parsnip Soup

Seasonal soup to put a spring in your step

Roasted parsnip adds a delicious sweetness to this spicy soup. The crunchy chickpeas provide protein and liven up the texture so it’s worth the time to make them.

Fibre-rich parsnips are a good source of energy- although a little higher in sugars than other root vegetables like carrot- so always combine with some protein and other veggies like tomatoes or greens. They are also packed with vitamins and minerals such as potassium, iron, vitamin C and vitamin K.

The crunchy iron-rich chickpeas also make a delicious afternoon snack

Makes 2 servings
2 large parsnips, peeled and cut quartered lengthways
2tbsp olive oil
1 medium onion, peeled and diced
250ml low-salt vegetable bouillon
1 tin of chopped tomatoes
½ tbsp. curry powder
sea salt and freshly ground black pepper

For the topping:
1 tin of chickpeas, drained and rinsed
1 tbsp olive oil
1 tbsp curry powder
sea salt and freshly ground black pepper
baby spinach leaves, to serve (optional)
  1. Pre-heat the oven to 200C
  2. Place the parsnips on a baking tray and drizzle with 1tbsp of the olive oil. Season and mix together with your hands so the parsnip are fully-coated in oil. Place the tray in the oven and roast for 25-30 minutes until the parsnips and soft and nicely browned on the outside.
  3. Now prepare your topping. Dry the chickpeas thoroughly with a clean tea-towel
  4. Place the chickpeas, olive oil and curry powder in a bowl and mix well using your hands.
  5. Spread the chickpeas over a large flat baking tray and put in the middle of the oven for 25-30 minutes until crispy. Check regularly to make sure they don’t burn.
  6. Remove from oven and season to taste. Once cooled store in an airtight container for upto a week.
  7. Whilst the parsnips and chickpeas are roasting, heat the remaining olive oil in a large saucepan over a medium heat. Add the onions and cook gently until soft and golden.
  8. Stir in the curry powder and cook for 30 seconds.
  9. Add the vegetable bouillon and tinned tomatoes. Bring to the boil and then simmer for 5-10 minutes before adding the roasted parsnips.
  10. Place in a food processor and blitz until smooth.
  11. Serve topped with some crunchy chickepeas and stir through some spinach leaves, if you like.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email