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Spicy Roasted Parsnip and Sweet Potato Soup

May 10, 2017 7 Comments

2.8Kshares

Dig into a bowl of this Spicy Roasted Parsnip and Sweet Potato Soup topped with Chickpeas and Feta for a yummy flavour explosion.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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?

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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


Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

and if you love Huevos Rancheros – keep an eye out for my delicious recipe inspired by the meal I ordered.

1 vote

Print

Syn Free Spicy Roasted Parsnip and Sweet Potato Soup

Prep 10 mins

Cook 40 mins

Total 50 mins

Author Shevy (Slimming Eats)

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

  1. Drain chickpeas fully. Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside.
  2. Preheat oven to 220c/425f gas mark 7
  3. 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. 
  4. 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
  5. When vegetables are almost ready you can make the soup.
  6. Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender)
  7. Season as needed with salt and black pepper.
  8. Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
  9. 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. 

All images and content on Slimming Eats are copyright protected.

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.

Slimming Eats Syn Free Spicy Roasted Parsnip and Sweet Potato Soup - gluten free, vegetarian, Slimming World and Weight Watchers friendly

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

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

All images and content on Slimming Eats are copyright protected.

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.

* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Filed Under: by course, by ingredient, by type, Extra Easy, Freezer Friendly, gluten free, Green, Kid Friendly, lunch, Recipes, soups, sugar free, sweet potatoes, Syn Free, vegetables, Vegetarian

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Reader Interactions

Comments

  1. Mel

    September 27, 2017 at 5:18 pm

    Hi. In the recipe it doesn’t say whether to then cook the chickpeas after they have been put aside or not?

  2. Shevy (Slimming Eats)

    September 27, 2017 at 9:11 pm

    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.

  3. Kathy

    December 29, 2018 at 10:05 am

    When you say 4 cups could you please say how many mls as I have different cup measurements.

  4. Shevy (Slimming Eats)

    December 29, 2018 at 1:08 pm

    1 cup always equals 240ml

  5. Emma

    September 27, 2020 at 12:14 pm

    The recipe is absolutely delicious.thank you

  6. Leah

    January 4, 2021 at 5:10 am

    Hi, the recipe doesn’t state to pan fry or oven the chickpeas, can you please confirm if they’re being pan fried and how long for? Thanks

  7. Siobhan (Slimming Eats)

    January 5, 2021 at 2:48 pm

    They are not pan fried as chickpeas are already cooked in a can, just mix in the seasonings as directed.

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