Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(154 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 (170)

kitchenlab's picture
5

Amazingly good!!! perfect after a cold day outside...it warms you up from the inside :)

vikkiekaye's picture
5

Delicious and winter warming! However, I went the extra mile and toasted the seeds and crushed in a pestle and mortar to release the flavours. Will definitely do again - so easy!

lesleyviggers's picture
5

love this soup. it has a delicious sweetness to it. very easy, very cheap, low in fat and nutritious wins on all counts

merulapie's picture
4

We loved this soup. Easy to make and a lovely winter warmer.

mrsted's picture
5

very nice and filling soup. Did not roast vegetables but bungled them all in a saucepan and did it on the hob. Used ground corriander and cumin as I had no seeds and tomato puree as I had no tomato but tasted very nice all the same.

katiesib's picture
5

Absolutely gorgeous, earthy soup! Have just cooked it for our tea to go with home made bread and got top marks from my partner! :)

chris210's picture
3

I have tried this three times, and I am just not impressed. I would recommend using chicken stock instead of vegetable to get more flavour, but even then its nothing special. To me, this is a simple, healthy and good soup, but nothing above average.

cnegus's picture
5

Very easy and very popular with veggy guest and carnivorous husband alike.. Added extra onion and garlic for more flavour and french bread croutons fried with best olive oil.

slbradey's picture

Warming with a lovely deep flavour, however I would use a pinch of chilli next time to balance the sweetness of the parsnips.

wee-shelly's picture
5

Yummy yummy. I added a chilli for an extra kick! :)

shabbyvolunteer's picture
5

Simple to make and delicious. I didn't have any lemons so I used an orange instead - I think it worked!

sorbetsurprise's picture
2

Really didn't like this, the timing of the parsnips meant that they burnt, need a lower temp in the oven and meant the soup had a funny taste. If boiled instead it might work.

jules_murray's picture
5

Really tasty. Used ground corriander and a few chilli flakes.

kadams79's picture
4

I found this soup very easy to make and my kids loved it!

gooseberrycrumble's picture
5

Tasted lovely - worth the time it takes to chop and roast the parsnips. I found that the recipe made more than four portions.

julietulip's picture
5

Used cherry tomatoes instead of plum, and didnt have any lemon juice....but still tasted delicious! Really enjoyed and recommend it.

parky100's picture
5

Forgot to rate

parky100's picture
5

This soup is fantastic!!

ukpurr's picture
5

Wonderful! I Didn't bother with the oven part, instead I just put everything into a big pot on the hob (didn't add any oil - I'm on a diet!!) and boiled all the ingredients, then simmered for an hour, then used a hand blender directly in the pot to make the soup all smooth and yummy - delicious and very easy!

Vegirl's picture
4

This was pretty good soup, but I did find that the seeds remained as little hard surprises after blending, and if I made it again I would grind them a little with a pestle and mortar before roasting.

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