Spiced parsnip & cauliflower soup

Spiced parsnip & cauliflower soup

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6 - 8

Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
133
protein
7g
carbs
18g
fat
4g
saturates
1g
fibre
9g
sugar
11g
salt
0.6g

Ingredients

  • 1 tbsp olive oil
  • 1 medium cauliflower, cut into florets
  • 3 parsnips, chopped
  • 2 onions, chopped
  • 1 tbsp fennel seed
  • 1 tsp coriander seed
  • ½ tsp turmeric
  • 3 garlic cloves, sliced
  • 1-2 green chillies, deseeded and chopped
  • 5cm piece ginger, sliced
  • zest and juice 1 lemon
  • 1l vegetable stock
  • handful coriander, chopped

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Method

  1. Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
  2. Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
  3. Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

Recipe from Good Food magazine, March 2013

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Comments

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rionnagan's picture

Made this soup tonight to share at work tomorrow, I tried to find something healthy that would suit everyone. Turned out great, possibly due to the fact I missed out the lemon altogether. I will be making this again soon

helleJan's picture

This recipe was a bit disappointing. I just used half of a lemon as I felt a whole one was too much. But it was still too much. I would recommend just a squeeze of lemon. Also the combination of parsnip & cauliflower was just ok. Think they both go better with other veg. Lastly the colour and texture were just not appealing, but at the end the taste was ok.

llighton's picture

Really disappointed with this soup which I made as part of the Good Food healthy eating plan. Not sure just what the problem is but suspect that cauliflower/parsnip does not make a good combination. Ended up with a yellowy mush where none of the ingredients other than parsnip (flavour) and cauliflower (grainy texture) could be detected, so looking forward to some very mediocre lunches. The photograph appears to be of a different soup, maybe pea. Next time I want a spicy soup with parsnips I'll use Delia's recipe for spiced parsnip and apple soup - an absolute winner.

traywatson's picture
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Thoroughly tasty - enjoyed the combinations of spices, lemon and fresh coriander. I used a small lemon which was just right. I'm going to freeze the remainder, but can't wait to taste again!

papageno's picture
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Not impressed at all. Although I'm a huge lemon fan, this is soup is far too lemony to my taste. Skip either the juice or the zest or both. I'm sure the cauliflower/parsnip mix would work out without the spices. The spices and the lemon overpowered all the other flavours, leaving me with a tangy mush with an unappealing colour (not pretty green in the picture).

twin4664's picture
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lovely,only started making my own soup recently and this is going into my bbc good food binder.

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