Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(156 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 garlic clove
  • 675g parsnip, diced
    Parsnip

    Parsnip

    par-snip

    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

Method

  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, questions and tips

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staceymelia
13th Feb, 2017
5.05
Excellent. Substituted a parsnip for carrot for more variety and I was very generous with the spices. Ground them in pestle and mortar before mixing with oil. Didn't use the tomatoes and it was still lovely!
BenchFood
10th Jan, 2017
Love this recipe! I don't use coriander seeds or tomatoes and I put in wholegrain mustard instead of mustard seeds (just using what I have in..) but it's great regardless. It's becoming a regular of mine!
hilaryys
25th Nov, 2016
5.05
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
12th Nov, 2016
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
4th Oct, 2016
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
31st May, 2016
5.05
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
23rd Apr, 2016
5.05
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
22nd Feb, 2016
5.05
Very nice. I added a few more spices though.
sophiirose
4th Dec, 2015
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
21st Oct, 2015
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.

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select
14th Jun, 2015
For the love of God replace the seeds with powder.