Spicy roasted parsnip soup

Spicy roasted parsnip soup

  • 1
  • 2
  • 3
  • 4
  • 5
(150 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

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

Comments (168)

kimbo72's picture

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!

karend57's picture

Easy recipe and so tasty..

schizopear's picture

i seem to be in the minority here but i really didn't enjoy this soup. maybe i just cooked it badly...

theedda's picture

We had this as a starter on Boxing Day and -- no hyperbole -- it is the best soup I have ever tasted. Brilliant for Christmas. The spices are unbelievable.

bozwellox's picture

Very tasty! I've pre-prepared this as a started for Christmas dinner.

katie_m's picture

Great, rich flavour! Also cheap, quick, simple to make and hardly any washing up too (I used a hand blender as I hate washing my food processor). Think I'll be doing this one for years to come...

lisaw68's picture

I really enjoyed this soup, a real hearty winter warmer. It took a few minutes to get the thicken right, I had to add more water as the parsnips are very fibrous. This is lovely filling soup, so it goes a long way.

mrskittykat's picture

One of the best soups I have ever had, filling and warming - will deffinately make it again. Husband loved it too. Easy to make

womble5's picture

Absolutely deliciious fits any occasion

boloughlin's picture

Yummy and really filling

pipaloola28's picture

Yum... thats my lunch for the week sorted out!

amy_hirst's picture

Made it all on the hob and tasted yummy! A great winter warmer will be cooking it again.

merrysee's picture

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

homemadesoup's picture

Delicious! Although mustard and coriander seeds needed more liquidising.

joannie123's picture

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

Really enjoyed this. Easy to make and very filling.

louise777's picture

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

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…