Spicy roasted parsnip soup

Spicy roasted parsnip soup

  • 1
  • 2
  • 3
  • 4
  • 5
(140 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cocovanilla's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought this soup was lovely, very tasty. Unfortunately my boyfriend did not like it, so I won't be making it again for a while..

revsarah31's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a great soup - really tasty and warming rather than nippy. Even my three year old liked it.

mamaskidge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely tasty soup. I didn't have an onion so instead used shallots. I didn't find the soup spicy enough so next time I will add a little more coriander and cumin. That said, I still enjoyed the outcome of this recipe.

khitajrah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My family weren't fond of this soup at all. In fact, I think that if you licked the inside of a musty old wooden spice drawer it might taste like this soup. I won't be making it again.

kjmillie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and just as good again the next day after a night in the fridge. Lovely with crusty bread.

pjrome's picture

I hugely increased the amount of spices added as well as seasoning it, as I thought the original somewhat tasteless. Good consisitency, and good on a cold day. Would be good for a winter picnic too.

deb007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this and omitted the plum tomatoes (so that it was seasonal) and added ½ can of coconut milk (slightly less stock to compensate). Really lovely and my daughter who hates parsnips asked for seconds.

coralbrand's picture

I first made this soup for a friend who loves soups and was convalescing. She loved it, she said it was very nourishing and warming. Just what she needed. I have made it heaps of times since. It freezes well too.

kazreynolds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really easy and so tasty. I used a tin of plum tomatoes instead of fresh but it was really tasty. Roasting the veg makes all the difference.

ohlalalaura's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely! Very easy to make and perfect with crusty bread for a comforting autumn/winter lunch.

bengalcat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not one of my favourite soups. Probably wouldn't bother to make again!

helenvprice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Dissapointing...

helenvprice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simply delicious!

rockonqqq's picture

made this for a first course for a dinner party with Parsnips from a friends allotment served with home made brown bread .I boiled the parsnips before roasting .It was a great sucsess and enjoyed by all.

kamcauliffe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely lovely, warming soup. Thought the parsnips might be a bit overpowering, but they're really balanced by the coriander and cumin. I didn't bother with the tomatoes or lemon juice, used cumin powder as I didn't have seeds, and threw in a carrot I had lying around. It was great!

provene's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely soup - will def. make again. Great frozen for lunch and heated through at work.

wonderfulwendy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Roasting the parsnips really added to the flavour

clareevans's picture

I love this soup and made lots of it over the winter months. I add all sorts of root veg to it to make it up to 675g if I don't have enough parsnips, i.e. carrots, turnip, sweet potato etc and it works just as well. Would recommend it to anyone!

englishrose303's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, will do again.

Doubled the recipe to use up parsnip glut. It is tricky to more than double recipe as oven space is a constraint, so might try it on the hob next time.

I seasoned veg with salt and pepper before cooking.

jhfortune's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night and used whole grain mustard as suggested and also didn't have gound coriander so used corinader dried leaves it tasted delicious so will definitely make this again

Pages

Questions

Tips