Spicy Roasted Parsnip and Sweet Potato Soup
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  • 1 cup (240ml) of canned chickpeas
  • 1 paprika
  • 1 sea salt
  • 1350 g of chopped sweet potato
  • 1250 g of chopped parsnip
  • 11 red onion, finely chopped
  • 12 cloves of garlic, crushed
  • 12 tsp of paprika
  • 11 tsp of cumin
  • 11 tsp of chilli powder
  • 1 tiny pinch of cayenne pepper
  • 1 salt and black pepper to season
  • 14 cups of chicken or vegetable broth
  • 1 Feta cheese (part of HEa or syn)
  • 1 fresh chopped coriander (cilantro)
  • 1 spray oilDrain chickpeas fully. Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside.
  • 1 Preheat oven to 220c/425f gas mark 7
  • 1 Add the parsnip, sweet potato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 
  • 1 Spread out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins
  • 1 When vegetables are almost ready you can make the soup.
  • 1 Heat the stock and then add to a blender along with the roasted vegetables  (or you can use an immersion stick blender)
  • 1 Season as needed with salt and black pepper.
  • 1 Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
  • 1 Feel free to serve just as it is too. If you don't want the toppings.



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