Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(138 ratings)

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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

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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aaylett's picture
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Delicious soup. Served with an onion bread for a light supper.

louismummy2011's picture
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Have just made this lovely soup today. I was too hungry to roast the parsnips and spices etc so I just heated oil and added the dry spices until the seeds popped to release their flavour. I then added chopped parsnips, tomatoes and onions to the stock. Used homemade chicken stock also. Very lovely, tasty soup. Hubby will be happy with this in his lunchbox

apinto's picture
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Parsnips come in packs of 600g from supermarket, so I added a carrot to make up the missing 75g. My soups usually come out sludgy and tasteless but this beats the supermarket version and much cheaper.

swanfistula's picture

Just made this with some parsnips from the fridge that i was about to throw out. OMG it's delicious! deep, sweet, roasted parsnip flavour with a punch. I'm suddenly looking forward to lunch at work?
Thanks!

emmanealgrove's picture
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This was delicious. It was very easy to make, even with a hand blender. Great with onion bread.

elisaponsele's picture
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Lovely soup and very straightforward to make. Very important to add the lemon juice though! Completely transformed it! Shall be making again for sure.

paulalford's picture
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Easy and very tasty!

joliday's picture
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Great hearty soup! I added carrots that needed using up. Substituted mustard seeds for mustard powder and the same for coriander seeds (only had ground coriander) I just reduced the amounts. Oh and I didn't have any turmeric so missed that out! The soup was great, would make again.

jacqueline33's picture

A delicious soup. Only time consuming part is dicing the parsnip but worth the effort. Also hard to resist eating the parsnip when it comes out of the oven. Now that I have stocked up on those spices I will make sure I cook this soup again....a winner.

pong-xiaojie's picture
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Delicious!

crazymothercooker's picture
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Lovely - especially on a cold, rainy day. The lemon really lifts the flavour.

timmyshenka's picture
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so easy yes sooooo tasty! What a winner, don't forget the lemon it really adds to the soup, well nice!

angiegough81's picture
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Very nice, forgot to put the lemon juice in but still very good.

isayer's picture
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Superb! Only thing I would change is to reduce the qty of stock slightly to give a thicker soup.

hmurray34's picture

Loved this, although my husband didn't due to the fragrant nature of the soup.... which means more for me. I am making it for the second time tonight and am looking forward to it!

airbedane's picture
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Superb tasty soup, highly recommended. I forgot to add the lemon and didn't bother with the liquidising as we prefer lumpy soup. Also used powdered coriander as no seeds in cupboard. Still made a great tasting, cheap and easy to prepare meal, though. I cut the parsnips to about 1 to 1.5 cm sq (about 1/2 inch sq), by the way.

knitternicky's picture
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I've just finished making this and I don't think any of this will make it into the freezer, it is fabulous. Good job it's low fat as I'm going to have trouble leaving it alone. I can't wait until tomorrow lunch to eat with bread straight out of the bread maker.
I pretty much kept to the recipe (unusual for me) but didn't have plum toms so just used 3 ordinary instead. Definitely recommend.

strofiwimple's picture
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I tried the soup as per the recipe and it was ok. I then adapted it slightly using equal amounts of parsnips and carrots, dry roasted the spices and ground them. To me it really brought out all the flavours of the spices as in the first batch all i could taste was the cumin.

lesleyviggers's picture
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just made this again adding leftover tarka dal from saturdays take away topped with crispy fried onions and a sprinkle of garam masala - delicious. I can see me playing around with this recipe until parsnips are out of season.

MrsB4613's picture
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This was not really spicy enough. I needed to add some dried crushed chilli, with this addition it was really tasty.

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