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)

deb007's picture

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

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

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

bengalcat's picture

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

helenvprice's picture


helenvprice's picture

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

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

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

wonderfulwendy's picture

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

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

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

jhfortune's picture

made this last night - it was delicious. Didn't have mustard seeds so used whole grain mustard as suggested above and it tasted fine. Also used coriander dried leaves as didn't have any ground coriander which seemed to work as it still tasted fine.
Definitely make this again

smallcatsmall's picture

Easy tasty & cheap!!

nicolaerith's picture

Wonderful recipe. Easy to make which is just as well as the first batch I made just flew out of the kitchen. The second time I mamaged to keep some for the freezer. Yummie!!!!

atscotland's picture

Did not disappoint. Everyone loved it.

paperarms's picture

Easy to make and very tasty . I used ground cumin and coriander and tomatoe puree instead of fresh . Imagine the roast vegatables would be very good stirred through some cous cous for a veg meal.

pineapple74's picture

Even people in my house who don't eat parsnips loved this soup!


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