Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(140 ratings)

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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

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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

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Comments

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lizzafezza's picture
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Not bad

merrysee's picture
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Very tasty soup, you don't need too mach though as i found it quite rich.

homemadesoup's picture
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Delicious! Although mustard and coriander seeds needed more liquidising.

joannie123's picture
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A really filling winter warmer - tasted as good as it smelt!

janewriting's picture

I really liked this recipe even though I used powder as I didn't have the seeds - still tasted really good

mrsnoonoo's picture
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Really enjoyed this. Easy to make and very filling.

louise777's picture
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Really tastey and easy to make. My parsnips took longer to cook than said so removed other veg and continued to roast - probably because i didnt cut them up small enough!! Ididnt have mustard seeds so used holegrain mustard instead - worked fine! Would definately recommend!

classified's picture
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I didn't roast the parsnips, but did it all on the hob. It is delicious.
I will make it again.

cathyaket's picture
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Great soup. We thoroughly recommend it! Easy to make, good for the post-Christmas diet and very easy to eat!

sdeutrom's picture
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Slight Variation: I didn't use the tomatoes and used my fresh turkey stock from christmas. (ok if you dont have vegetarians dining with you) and added fresh cream instead.
Fantastic! A real hit in our house on New Years Day.

My husband enjoyed it so much and he doesn't even eat Parsnips..well he does now! Also my 4 year old happily muched on them after they were roasted and cooling (before i put them in the food processor). The spices really lift the vegatable. Its a great side dish to accompany a roast or indian meal if you just roast in the spices and not turn into a soup.
Enjoy! We did...

rkidd000's picture
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Took this for our picnic on a cold winter walk - we loved it!

delilah404's picture
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Really tasty - add a few carrots to the roasting mix to give the final soup a warm orange glow. Yum.

vykisparkes's picture
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Great! Really tasty, easy to make, perfect winter food!

kat_24k's picture
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If you looked up 'warming, comforting soup' in the dictionary, there would be a picture of this beside it! UNBELIEVABLE! (Leftovers? Bake a potato and top with good cheddar and some steaming hot soup! [seriously, it sounds weird but it works!!])

e_leachums's picture
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I love this soup, especially in the autumn/winter, its a great standby when you have parsnips lying around.

Donnr's picture
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This recipe is fab. A brilliant winter warmer. Make loads and freeze it!

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