Parsnip, sweet potato, ginger & turmeric soup

03 Dec 2019
parsnip ginger sweet potato soup

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.



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


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.


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