Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(146 ratings)

By

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
233
protein
6g
carbs
30g
fat
10g
saturates
1g
fibre
10g
sugar
0g
salt
1.1g
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Ingredients

  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seed, 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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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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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judygarnham's picture
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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
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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
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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
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Just delicious. Wonderful combination of flavours and looks lovely too.

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

2xrta4xm's picture
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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!

TomandJosie's picture

Delicious soup! Brilliant winter warmer.

yvonne0's picture

Although I'm not a big fan of parsnip, this is one of the best soups I've ever had. I add less stock than the recipe to have a thicker soup. Delicious!

zoomarketing's picture

Amazing...

alisoncrabb's picture

Was a bit short on parsnips, so added a few carrots that were past their best! A lovely soup, will definitely make again!

jamesigb's picture
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I added a red hot pepper it was so good. I am an expat living in Alberta brrr

ebsnare's picture
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Good recipe with a spicy, fruity taste but felt a bit too salty for me - possibly the wrong stock cubes!

ashlie's picture
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Not being a parsnip fan I didn't expect to like this soup..but it was absolutely gorgeous!!! Mmmm! One of the best soups I have ever made :) followed the recipe apart from omitting oil and using fry-light, and it turned out perfect.

chockybits2's picture
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This soup is lovely and warming with just the right amount of spiciness. Great for a cold winters day. Very scrummy! Enjoy!

jgnhearn's picture
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yum!

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