Maple Roasted Parsnip Soup with Smoked Paprika Chickpea Croutons
Looking for a cozy, flavor-packed bowl of comfort? This Maple Roasted Parsnip Soup is velvety, slightly sweet, and perfectly roasted goodness. And those smoky paprika chickpea croutons? Crunchy nuggets of pure magic! Let’s get cooking—your taste buds are in for a treat!
5.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
45 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •4 large parsnips, peeled and chopped
- •2 tablespoons olive oil
- •2 tablespoons maple syrup
- •1 teaspoon smoked paprika
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 large onion, diced
- •2 garlic cloves, minced
- •1 teaspoon ground cumin
- •4 cups vegetable stock
- •1/2 cup coconut milk
- •Salt and pepper to taste
- •Fresh parsley for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Place the chopped parsnips on the baking sheet. Drizzle with 1 tablespoon of olive oil and 2 tablespoons of maple syrup. Toss to coat evenly, then spread them out in a single layer. Roast for 25-30 minutes, or until the parsnips are golden and tender.
- 3
While the parsnips are roasting, prepare the chickpea croutons. In a mixing bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt. Spread the chickpeas onto another baking sheet and roast in the oven for 20-25 minutes, stirring halfway, until crispy.
- 4
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- 5
Stir in the minced garlic and ground cumin, cooking for another 1-2 minutes until fragrant.
- 6
Add the roasted parsnips to the pot along with the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- 7
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth and creamy. Stir in the coconut milk, then season with salt and pepper to taste.
- 8
Ladle the soup into bowls and top with the smoked paprika chickpea croutons. Garnish with fresh parsley and any additional toppings of your choice, such as a drizzle of olive oil or chili oil.
- 9
Serve warm and enjoy your cozy, flavorful Maple Roasted Parsnip Soup!
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
45g
Fat
12g
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time. Prepare the soup as instructed, allow it to cool completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of vegetable stock or water if the soup thickens too much.
Q: Can I freeze the soup?
A: Yes, the soup freezes well. Let it cool completely, then transfer it to a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop. Note that the texture may slightly change due to the coconut milk, but it will still taste delicious.
Q: What can I use instead of coconut milk?
A: If you prefer not to use coconut milk, you can substitute it with heavy cream, cashew cream, or even unsweetened almond milk. Keep in mind that the flavor and creaminess may vary slightly depending on the substitute you choose.
Q: How do I prevent the chickpea croutons from turning soft?
A: To keep the chickpea croutons crispy, make sure they are completely dry before tossing them with oil and spices. Additionally, spread them out in a single layer on the baking sheet and roast them until golden and crunchy. Avoid covering the soup with a lid after adding the croutons, as trapped steam can make them soggy.
Q: Can I use a different vegetable instead of parsnips?
A: Yes, you can substitute parsnips with other root vegetables like carrots, sweet potatoes, or turnips. However, keep in mind that the flavor profile will change slightly depending on the vegetable you choose.
Q: Can I make this soup without an immersion blender?
A: Yes, if you don’t have an immersion blender, you can use a countertop blender. Let the soup cool slightly before transferring it to the blender in batches. Blend until smooth, and be cautious with hot liquids to avoid spills or burns. Return the blended soup to the pot and continue with the recipe.
Q: What are some additional topping suggestions for this soup?
A: Along with the smoked paprika chickpea croutons, you can add a drizzle of chili oil, a dollop of plain yogurt or sour cream, toasted pumpkin seeds, or even crispy fried onions for extra flavor and texture. Fresh herbs like thyme or cilantro also make great garnishes.
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