Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(150 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 (167)

ohlalalaura's picture
5

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

bengalcat's picture
2

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

helenvprice's picture
5

Dissapointing...

helenvprice's picture
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
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
5

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

wonderfulwendy's picture
4

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
4

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
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

jhfortune's picture
5

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
5

Easy tasty & cheap!!

nicolaerith's picture
5

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
5

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

gunnells3's picture
5

Came home from work after a long saturday to find Hubby had made this along with a fresh wholemeal loaf. It was total comfort food !! Also made it for bonfire night party, went down very well with everyone

chocpud's picture
5

This is a fab soup, the cumin seeds really give the soup that extra warmth....will certainly make this again.

kimbo72's picture
5

This soup is fantastic, I got a blender for Christmas and it's the first thing I've used it for. I will be making gallons of the stuff! I used ground cumin instead of the seeds, and put a couple of squeezes of tomato puree in instead of using the fresh tomatoes. Heavenly!

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