Vegan Parsnip Soup Recipe
Soups & Stews 

Vegan Parsnip Soup

A thick, rich vegan parsnip soup is adorned with roasted chickpeas and a sweet, spicy harissa-maple sauce.

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A thick, rich vegan parsnip soup is adorned with roasted chickpeas and a sweet, spicy harissa-maple sauce.

Taste

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Price

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Texture

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A thick, rich vegan parsnip soup is adorned with roasted chickpeas and a sweet, spicy harissa-maple sauce.

Soup with chickpeas

Make the most of parsnips in this rich, fragrant soup.

Parsnips are one of my favorite root vegetables. While you can buy parsnips year-round, their peak season is autumn until early spring. Parsnips bring a lightly sweet undertone to dishes with an irresistible earthy flavor.

In this soup, they are combined with potatoes, leeks, and garlic. I spice them with turmeric, cumin, nutmeg, cloves, and white pepper to create a savory and flavorful soup that pairs perfectly with the sweet and spicy harissa-maple sauce.

What you need

  • Parsnips and potatoes: I use parsnips and potatoes for this soup. You can use all parsnips if you like, but I love the richness that potatoes bring to this soup.
  • Aromatics: Leeks and garlic add a nice garlicky, oniony flavor to the soup. If you have shallots or yellow onions, you can use them instead of the leeks.
  • Spices: I spice the soup with ground cumin, turmeric, black pepper, white pepper, nutmeg, and cloves. This gives the soup a savory flavor with just enough sweet spices.
  • Chickpeas: I roast chickpeas and serve them on top for a little protein.
  • Harissa-maple sauce: I make a simple harissa-maple sauce with harissa, maple syrup, lemon juice, and extra virgin olive oil.

How to make it

  • Step 1: Prepare your ingredients. Peel and dice the parsnips and potatoes, rinse the leek and slice it into half moons, and peel and crush the garlic.
  • Step 2: Sauté the aromatics and vegetables. Start with the leeks, then add the garlic, and finish with the diced parsnips and potatoes.
  • Step 3: Add the spices to the vegetables. Add water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
  • Step 4: Make the harissa-maple sauce. Combine the harissa, maple syrup, lemon juice, and extra virgin olive oil in a bowl. Whisk until smooth, and add salt to taste.
  • Step 5: Roast the chickpeas. Arrange the chickpeas on a baking sheet with extra virgin olive oil and a sprinkle of salt. Roast at 400ºF for 25 minutes. You can add a sprinkle of sumac to the chickpeas, but that is optional!
  • Step 6: Blend the soup. Use an immersion or traditional blender to blend the soup until completely smooth.
  • Step 7: Serve it up! I spoon the soup into a large tureen and finish with a drizzle of extra virgin olive oil, freshly minced oregano, and parsley. I pile the roasted chickpeas on top and drizzle with the harissa-maple sauce. I serve the extra harissa sauce at the table so people can add more to their soup as they like.

The result is a luxuriously thick vegan soup with deliciously crisp roasted chickpeas and sweet spiciness from the harissa-maple sauce. It’s such an explosion of flavor and textures!

Vegan Parsnip Soup Recipe

Vegan Parsnip Soup

A thick, rich vegan parsnip soup is adorned with roasted chickpeas and a sweet, spicy harissa-maple sauce.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 439kcal

Ingredients

Harissa-maple sauce:

Instructions

Start the soup:

  • Preheat oven to 400ºF.
  • Heat 1 tablespoon extra virgin olive oil over medium heat in a large soup pot. Add the leeks and garlic. Sauté for 5 minutes, stirring often until fragrant.
  • Add the parsnips and potatoes and season with salt. Sauté for 5 minutes.
  • Add the cumin, turmeric, black pepper, white pepper, nutmeg, and cloves. Toss to coat and sauté for 1 to 2 minutes.

Simmer the soup:

  • Pour the water into the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.

Make the harissa-maple sauce:

  • Combine the harissa paste, maple syrup, extra virgin olive oil, and lemon juice in a bowl. Whisk until smooth. Taste and add a pinch of salt to taste. Set aside.

Roast the chickpeas:

  • Add the chickpeas to a baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Add a pinch of salt and toss to coat. Arrange the chickpeas in an even layer and transfer them to the oven for 25 minutes, flipping once midway through cooking.
  • Remove the chickpeas from the oven and sprinkle a pinch of sumac on top if desired. Set aside and keep warm.

Blend the soup:

  • Taste the soup and add more salt if needed. Blend until completely smooth using an immersion blender or a traditional blender. Taste again and adjust the seasonings to your preference.

To serve:

  • Transfer the parsnip soup to a tureen. Sprinkle the fresh oregano and parsley on top. Pile the roasted chickpeas on the soup and drizzle with the harissa-maple sauce. Serve the remaining sauce on the side. Enjoy!

Nutrition

Calories: 439kcal | Carbohydrates: 74g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 1208mg | Fiber: 12g | Sugar: 22g
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