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)

enright78's picture

A lovely soup. Next time I will use ground spices as I found the seeds hard to liquidise with a hand blender. Also, the soup was quite sweet, probably the addition of a chili would counter that a bit. Easy to make.

katelynch's picture

Truly scrummy!!

curviceps's picture

We loved this soup and have had it a few times now.

Deborah1702's picture

Well, having read fabulous reviews, I was looking forward to this soup. How disappointed we were. I found this dish bland and tasteless. I wont be making this again.

netski15's picture

This smelt delicious but for some reason after 4 mouthfulls, i just couldnt eat anymore, it was just too sweet for me and a bit sickly. It must just be me as I can see everyone else loves it. I made it again this week following a different recipe using 3 parnsips, one leek, one onion, bunch of coriander, 2 pints veg stock, a tablespoon of curry powder and one pot of whipping cream, personally I much preferred that one, mildly spicy but not too overpowering or too sweet.

pupsiecola's picture

Made this last night for a dinner party. Very tasty and empty bowls all round!

sandolph's picture

This is a really delicious soup - spice it up with sweet chilli sauce and serve with parmesan tuiles - yum!

netski15's picture

Added in a few carrots to use them up. Very easy, very delicious!

billandnicky's picture

Delicious, roasted everything and then transferred to a saucepan with the stock and used a hand blender to blend it all together and served. Unlike other parsnip recipes, you could really taste the parsnips as the spices weren't too overpowering.

tinajenner's picture

Just made this first time today. Missed out plum tomatoes but made stock with passata, red wine (only a drop!), water. Yummy!!!! Also added carrots. Very warming colour, tastes great and easy lunch for work with crusty bread or Ryvita.

stinny's picture

I have tried many many different soup recipes and this is easily the best and nicest tasting yet, I thought the parsnips would be overpowering but the ingredients all go perfectly and it is well worth the extra effort of roasting the veg first...delicious!

overseasophie's picture

Needs extra stock and lots of blending but delicious, warming and filling at either lunch or tea time.

wraithfive's picture

I wouldn't call it "Spicy" but it is a great soup. Will definitely be making again.

patilo33's picture

Spicey....but tasty....

bruc044's picture

I roughly quartered this recipe to use up a couple of parsnips that were going limp in the fridge. Didn't have mustard seeds and used ground coriander instead of coriander seeds and vine toms instead of plum but end result was still great. The squeeze of lemon juice at the end made the dish!

tomcat12345's picture

Superb soup a real winner. I am hopeless but even I could make this, even with my daughter making cakes at the same time!

sppspp's picture

This is a great winter warmer, very easy to do and the added lemon juice really adds a zing to it.

semhenderson's picture

Really easy to make and absolutely delicious.


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