Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(154 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat10g
  • saturates1g
  • carbs30g
  • sugars0g
  • fibre10g
  • protein6g
  • salt1.1g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp cumin seed, plus extra to garnish
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion, cut into 8 chunks



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove
  • 675g parsnip, diced



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 plum tomato, quartered
  • 1.2l vegetable stock
  • 1 tbsp lemon juice


  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.

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Comments (170)

hilaryys's picture

OOOH! This is yummy - didn't quite have the weight of parsnips so made it up with a couple of carrots. Lovely subtle spiced flavour and very easy!

blokeonisown's picture

It was delicious, I pushed it through a strainer, which I thought made it look better, plus I wasn't a fan of the whole seed texture. However I do think it was important to use the spices whole, which gave it a much more subtle flavour rather than a full on curry hit.

aagain40's picture

I made this yesterday for the first time. Taking in to account previous comments I doubled the 4 main spices, I added a red chilli with seeds and a sweet red pepper. It was quite hot but delicious. I might put half a chilli next time. I did grind the seeds as I dont like gritty bits. Will definitely be making it again :)

ashlie's picture

Just cooked this recipe for the first time in years, it's still amazing! The seeds didn't bother me at all, my blender crushed them up nicely. Beautiful flavours, and I'm not even a parsnip lover. I was a bit more generous with the spices than the recipe states, plus I added some nigella seeds that I had in the cupboard. Delish.

saschlet's picture

Yummmmm! Took comments on board and ground my spices with a pestle and mortar. Also used 1/3 carrots with the 2/3 parsnip. While they were roasting I fried the onion in the lemon juice (which I may omit next time) added the stock and 75g red lentils and simmered, then added in the roasted veg and stick blended (no hard bits of spice at all). What is this nonsense of using a food processor to blend? Don't make life harder than it needs to be!!!

Jules1909's picture

Very nice. I added a few more spices though.

sophiirose's picture

I accidentally doubled the spices and it still tasted good so I imagine the original recipe could be a little bland for some tastes. I think this recipe could even work with coconut milk, something to try next time

Jen Sculler's picture

Definitely agree with everyone who says grind the seeds. I didn't have enough parsnips so made up the weight with carrots and potatoes. After tasting it I added a bit of herby spice blend to give it a bit of a kick. The lemon worked really well, loved the lemony after taste.

purpleautumn's picture

It is a good recipe but definitely grind the seeds before adding to oil. I did have to put more spices in after I'd made it as it was a wee bit bland. Mild chilli powder and cumin powder really perked it up

Sylviesophie's picture

4 stars

The soup was really tasty, I followed the advice of previous reviewers and used ground cumin, coriander and mustard from a jar.

I also added (for my own taste as it was a little bland for me)
- Sweet peppers (roasted with the parsnips, onions and tomato)
- Chilli powder
- Salt and Pepper
- a lot more cumin

I doubled the ingredients as I wanted to freeze some portions. I made 6 good sized portions.

Hope yours taste as good as mine!

select's picture

The soup itself tastes good but constantly finding bits of seed in your mouth not so great. Next time I make it will be without any of the seeds and use powder instead.

judygarnham's picture

Fabulous soup! I didn't have vegetable stock, so used chicken and used about 200ml of chopped tinned tomatoes instead of fresh tomatoes. One of the best soups I've ever made. I found the quantities perfect for a large bowl each for lunch. For a dinner party starter it would probably feed 6.

GoVegan's picture

I tried this soup twice. First time with coriander powder, no lemon juice and no mustard seeds. I put it down the sink. I went out and bought all the correct ingredients and gave it another chance.

It was better, I think the Oxo vegetable stock rather than the Knorr helped. I still won't be making this again though, me and my family rated it about 5.5/10. It just has this weird after taste, sort of powdery. I love the store bought Baxters parsnip soup and I like parsnips but this just tastes weird. I used a high powered Blendtec to puree the soup too.

Bottom line - It's just not one of those soups where you really want to gobble it down because it tastes so good. Oh this recipe makes A LOT of soup, I would half the ingredients if it's your first time making it.

nom nom's picture

I don't like parsnips but this soup is delicious! I'm a parsnip convert!

jose81's picture

Lovely and warming perfect for autumn. I used garam masala as didn't have separate spices - probably about 1.5 tsp and I'd use more next time. Couldn't really fit it all into my processor so it was a bit bitty, I've hand blended the remainder and it looks smoother. Also used baby plum tomatoes and added a dollop of creme fraiche on serving. Will make again.

lizleicester's picture

Just delicious. Wonderful combination of flavours and looks lovely too.

frowne's picture

Gorgeous recipe, I added two tablespoons of lemon, salt, fried bacon and some tabasco. Delicious

2xrta4xm's picture

This soup is absolutely amazing. So delicious and a very welcome change to roasting parsnips which I'd got into the habit of doing. I swapped the coriander and cumin seeds for dried leaf ad ground. The mustard seeds I swapped for wholegrain mustard and the plum tomatoes for two large beef tomatoes. Not because I wanted to modify the recipe but because it was all I had in and it still turned out brilliantly. My two year old and my fussy husband loved it too so it will definitely become a regular in our house from now on! Oh and just in case your worried its a 'spicy' soup it isn't, it's a beautiful lovely sweet warm flavour.

Dawn Pickering's picture

Very tasty soup, best parsnip soup receipe that I have made to date. Was easy to make and enjoyed by all. Will make again.

rubyru's picture

I thought this recipe was really nice, although I would suggest grinding the seeds or using gound instead, we didn't like the hard little bits!


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Tips (1)

select's picture

For the love of God replace the seeds with powder.