Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(154 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, questions and tips

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wee-shelly
31st Oct, 2011
5.05
Yummy yummy. I added a chilli for an extra kick! :)
shabbyvolunteer
30th Oct, 2011
5.05
Simple to make and delicious. I didn't have any lemons so I used an orange instead - I think it worked!
sorbetsurprise
30th Oct, 2011
2.05
Really didn't like this, the timing of the parsnips meant that they burnt, need a lower temp in the oven and meant the soup had a funny taste. If boiled instead it might work.
jules_murray
24th Oct, 2011
5.05
Really tasty. Used ground corriander and a few chilli flakes.
kadams79
10th Oct, 2011
4.05
I found this soup very easy to make and my kids loved it!
gooseberrycrumble
8th Oct, 2011
5.05
Tasted lovely - worth the time it takes to chop and roast the parsnips. I found that the recipe made more than four portions.
julietulip
6th Oct, 2011
5.05
Used cherry tomatoes instead of plum, and didnt have any lemon juice....but still tasted delicious! Really enjoyed and recommend it.
parky100
5th Oct, 2011
5.05
Forgot to rate
parky100
5th Oct, 2011
5.05
This soup is fantastic!!
ukpurr
6th Jul, 2011
5.05
Wonderful! I Didn't bother with the oven part, instead I just put everything into a big pot on the hob (didn't add any oil - I'm on a diet!!) and boiled all the ingredients, then simmered for an hour, then used a hand blender directly in the pot to make the soup all smooth and yummy - delicious and very easy!

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