Spicy roasted parsnip soup

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Good Food

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1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Per serving

233 kcalories, protein 6g, carbohydrate 30g, fat 10 g, saturated fat 1g, fibre 10g, salt 1.1 g

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Results 1-20

• Donna

  31 October 2007

  Donna rated and commented on this recipe

  

  This recipe is fab. A brilliant winter warmer. Make loads and freeze it!

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• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I love this soup, especially in the autumn/winter, its a great standby when you have parsnips lying around.

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• Jules

  09 November 2007

  Jules rated this recipe

  

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• kat24k

  16 November 2007

  kat24k rated and commented on this recipe

  

  If you looked up 'warming, comforting soup' in the dictionary, there would be a picture of this beside it! UNBELIEVABLE! (Leftovers? Bake a potato and top with good cheddar and some steaming hot soup! [seriously, it sounds weird but it works!!])

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• vykisparkes

  20 November 2007

  vykisparkes rated and commented on this recipe

  

  Great! Really tasty, easy to make, perfect winter food!

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• delilah404

  26 November 2007

  delilah404 rated and commented on this recipe

  

  Really tasty - add a few carrots to the roasting mix to give the final soup a warm orange glow. Yum.

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• ruth

  02 January 2008

  ruth rated and commented on this recipe

  

  Took this for our picnic on a cold winter walk - we loved it!

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• sabrinad

  02 January 2008

  sabrinad rated and commented on this recipe

  

  Slight Variation: I didn't use the tomatoes and used my fresh turkey stock from christmas. (ok if you dont have vegetarians dining with you) and added fresh cream instead. Fantastic! A real hit in our house on New Years Day. My husband enjoyed it so much and he doesn't even eat Parsnips..well he does now! Also my 4 year old happily muched on them after they were roasted and cooling (before i put them in the food processor). The spices really lift the vegatable. Its a great side dish to accompany a roast or indian meal if you just roast in the spices and not turn into a soup. Enjoy! We did...

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• Cathy

  04 January 2008

  Cathy rated and commented on this recipe

  

  Great soup. We thoroughly recommend it! Easy to make, good for the post-Christmas diet and very easy to eat!

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• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  I didn't roast the parsnips, but did it all on the hob. It is delicious. I will make it again.

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• Louise's

  28 January 2008

  Louise's rated and commented on this recipe

  

  Really tastey and easy to make. My parsnips took longer to cook than said so removed other veg and continued to roast - probably because i didnt cut them up small enough!! Ididnt have mustard seeds so used holegrain mustard instead - worked fine! Would definately recommend!

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• Mrsnoonoo

  21 February 2008

  Mrsnoonoo rated and commented on this recipe

  

  Really enjoyed this. Easy to make and very filling.

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• BBC GoodFood

  24 February 2008

  BBC GoodFood rated this recipe

  

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• Jane

  17 March 2008

  Jane commented on this recipe

  I really liked this recipe even though I used powder as I didn't have the seeds - still tasted really good

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• Joannie

  26 March 2008

  Joannie rated and commented on this recipe

  

  A really filling winter warmer - tasted as good as it smelt!

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• Nona

  12 September 2008

  Nona rated and commented on this recipe

  

  Delicious! Although mustard and coriander seeds needed more liquidising.

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• jacquil

  06 October 2008

  jacquil rated this recipe

  

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• melanie

  12 October 2008

  melanie rated and commented on this recipe

  

  Very tasty soup, you don't need too mach though as i found it quite rich.

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• Lynsey

  15 October 2008

  Lynsey rated and commented on this recipe

  

  Not bad

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• Amy

  02 November 2008

  Amy rated and commented on this recipe

  

  Made it all on the hob and tasted yummy! A great winter warmer will be cooking it again.

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Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds , plus extra to garnish
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• 1 large onion , cut into 8 chunks
• 2 garlic cloves
• 675g parsnips , diced
• 2 plum tomatoes , quartered
• 1.2l vegetable stock
• 1 tbsp lemon juice

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds , plus extra to garnish
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• 1 large onion , cut into 8 chunks
• 2 garlic cloves
• 675g parsnips , diced
• 2 plum tomatoes , quartered
• 1.2l vegetable stock
• 1 tbsp lemon juice

Per serving

233 kcalories, protein 6g, carbohydrate 30g, fat 10 g, saturated fat 1g, fibre 10g, salt 1.1 g

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