Dig into a bowl of this Spicy Roasted Parsnip and Sweet Potato Soup topped with Chickpeas and Feta for a yummy flavour explosion.
First I should explain how this recipe came about. When I have an amazing meal out somewhere, you would not believe the ideas that then start floating around in my head for new recipes. I’d go as far to say, I have even come home before and immediately started cooking up a new recipe, because I can’t get the new recipe ideas out of my head. I think it’s my creative side, I am an art graduate after all. I only have to eat one amazing meal and then I have several other new recipe ideas.
Well this was kind of one of those times, although I did wait till the next day at least this time, to make up this dish.
Rewind to the day before – I went out for lunch at this lovely little cafe with my good friend and neighbour. I was drawn by the Huevos Rancheros on the menu – not quite Slimming World friendly, but it just had to be tried. Tortillas, quinoa, chorizo, salad, feta and yummy Sunny Side up eggs. It really was an amazing dish and I came away and near enough drove myself mad with all the ideas I had for some new recipes.
One of those ideas was this Spicy Roasted Parsnip and Sweet Potato Soup.
Nothing really like Huevos Rancheros, so there you can see what I mean about how one dish can inspire so many more, right?
Let me just say this Spicy Roasted Parsnip and Sweet Potato Soup is the bomb – you get the lovely sweetness of the parsnip and sweet potato with that little bit of kick from the spices and then of course yummy bites of chickpeas and creamy feta. While this soup would be perfectly fine too with out those toppings. I do recommend making the effort to add those, as they really do all combine together for any amazing dish.
You probably already know how I like to make filling meals out of my bowls of soup if you follow me on Instagram (where I share most of my daily meals). I am not one to settle for just a bowl of soup (I will sometimes, if it has a good combination of protein in it already, but if it is just vegetable, you can guarantee I will be adding some yummy foods to the top to make it more satisfying). Some of my favourite toppings for soup is some sautéed garlic kale, just sprinkled on top or some protein like cooked chicken, sausage or shrimp. You can even add cheese (feta, parmesan, cheddar) whatever you think will compliment the soup you are eating.
The good thing about doing this is, it is going to make the dish much more high satiety and so will keep you going for much longer until you next meal and much more enjoyable too.
You can also use dried chickpeas for this if you prefer, they are much more budget friendly, as you can buy a big bag for pretty cheap. Just add them to a bowl, cover fully with water and soak overnight, then drain and rinse fully. Add to a saucepan cover fully with fresh water, bring to a boil, reduce heat and then cover and simmer for approx 1.5 to 2 hours, the chickpeas will be cooked and lovely and creamy in texture. Of course to save time, canned chickpeas are perfectly fine too.
To blend my soup so that it is really smooth, I use my Nutri Ninja Blender with Auto IQ (click to see me on amazon). This blender is amazing. The auto iq technology feature, mean it blends to a set pattern depending on what it is your are making, so my soups are lovely and smooth and perfect.
You will be pleased to know this Spicy Roasted Parsnip and Sweet Potato soup would be perfect for freezing too (without the toppings of course). I never got to freeze any of this batch, as it was just too good and was enjoyed two days in a row for my lunch – yummy!!
Looking for some other delicious Soup recipes to try?
- Syn Free Pea and Zucchini Soup
- Syn Free Cream of Tomato Soup
- Chicken Butternut Squash Coconut Curry Soup
- Creamy Tomato and Orzo Soup
- Chicken and Leek Soup
- Syn Free Chicken and Vegetable Soup
- Chicken, Bean and Rice Soup
- Chicken Noodle Soup
- Chunky Leek and Potato Soup
- Syn Free Minestrone Soup
- Syn Free Spicy Sweet Potato, Red Pepper and Carrot Soup
or check out my FULL RECIPE INDEX for more delicious Slimming World Recipes
and if you love Huevos Rancheros – keep an eye out for my delicious recipe inspired by the meal I ordered.
Syn Free Spicy Roasted Parsnip and Sweet Potato Soup
Prep
Cook
Total
Yield 4 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - syn free per serving
- Green/Vegetarian - syn free per serving
Use HEa (or syns) for some Feta if adding toppings
- WW Smart Points - 4 (without toppings)
Ingredients
- 1 cup (240ml) of canned chickpeas
- paprika
- sea salt
- 350g of chopped sweet potato
- 250g of chopped parsnip
- 1 red onion, finely chopped
- 2 cloves of garlic, crushed
- 2 tsp of paprika
- 1 tsp of cumin
- 1 tsp of chilli powder
- tiny pinch of cayenne pepper
- salt and black pepper to season
- 4 cups of chicken or vegetable broth
- Feta cheese (part of HEa or syn)
- fresh chopped coriander (cilantro)
- spray oil
Instructions
- Drain chickpeas fully. Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside.
- Preheat oven to 220c/425f gas mark 7
- 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.
- 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
- When vegetables are almost ready you can make the soup.
- Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender)
- Season as needed with salt and black pepper.
- Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
- Feel free to serve just as it is too. If you don't want the toppings.
Notes
If you prefer you can use dried chickpeas for this dish. Just soak overnight in water, rinse and drain, then add to a large pot, cover fully with water, bring to a boil and simmer for about 2 hours covered. They will be cooked and lovely and creamy. You can then coat with the paprika and salt.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Nutrition Facts
Serving Size 1 serving (without toppings)
Amount Per Serving | ||
|---|---|---|
Calories 149 | ||
% Daily Value | ||
Total Fat 0.3 g | 0% | |
Saturated Fat 0.1 g | 1% | |
Sodium 125 mg | 5% | |
Total Carbohydrates 32.7 g | 11% | |
Dietary Fiber 6.2 g | 25% | |
Sugars 6.7 g | ||
Protein 4.6 g | 9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Hi. In the recipe it doesn’t say whether to then cook the chickpeas after they have been put aside or not?
Hi Mel, you don’t need to do anything else to the chickpeas after you set them aside, they are then just sprinkled straight on top of the soup. As they ar canned they are already cooked, the little bit of pan frying is just to season and give them colour.
When you say 4 cups could you please say how many mls as I have different cup measurements.
1 cup always equals 240ml