Carrot, parsnip and sage soup with crispy dukkha chickpeas

Roasting root veg makes their natural sugars caramelise, boosting the flavour of any soup. 

1 hour

Serves 6-8 


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email



  • 3 large carrots, unpeeled and roughly chopped
  • 8 parsnips, unpeeled and roughly chopped  
  • 1 apple, unpeeled, cored and cubed
  • Olive oil, for roasting  
  • Salt and milled pepper  
  • 1 Tbsp (15ml) honey  
  • 2 onions, chopped
  • 2 cloves garlic, grated  
  • 2 tsp (10ml) ground cumin
  • 1 tsp (5ml) turmeric  
  • 5 sage leaves + extra deep-fried leaves for serving
  • 4-6 cups (1L-1.5L) vegetable stock
  • ½ tin (200ml) coconut milk or plain yoghurt  
  • Toasted garlic bread, for serving 



  • 1 can (400g) chickpeas, rinsed and patted dry
  • 3 Tbsp (45ml) dukkha  
  • Salt and milled pepper



  1. Toss carrots, parsnips and apple in oil on a baking tray and season.
  2. Roast at 200°C for 15-20 minutes, tossing after 10 minutes.  
  3. Spread chickpeas on a baking tray, toss in oil and roast at 200°C for 15 minutes until crispy.
  4. Mix through dukkha, season and roast for 10 minutes. Set aside.  
  5. Sauté onion in a large pot on medium heat until translucent, about 5-8 minutes.
  6. Add garlic, spices and sage, and cook for another 3-5 minutes.  
  7. Tip in roasted vegetables and cover with stock.  
  8. Simmer for 20 minutes.  
  9. Add coconut milk to soup and blend with a stick blender. Season.  
  10. Serve topped with chickpeas and fried sage leaves, with bread on the side. 


Browse more comfort food recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Peach trifle

Update the classic trifle by swapping vanilla cake for Swiss roll.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.