Spicy roasted parsnip soup

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Results 101-120

• Deborah

  01 March 2011

  Deborah commented on this recipe

  Well, having read fabulous reviews, I was looking forward to this soup. How disappointed we were. I found this dish bland and tasteless. I wont be making this again.

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• Mick

  04 March 2011

  Mick rated and commented on this recipe

  

  We loved this soup and have had it a few times now.

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• Kate

  09 March 2011

  Kate commented on this recipe

  Truly scrummy!!

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• Enright78

  03 April 2011

  Enright78 rated and commented on this recipe

  

  A lovely soup. Next time I will use ground spices as I found the seeds hard to liquidise with a hand blender. Also, the soup was quite sweet, probably the addition of a chili would counter that a bit. Easy to make.

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• Boycey

  10 May 2011

  Boycey rated this recipe

  

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• sally

  19 May 2011

  sally rated and commented on this recipe

  

  This was pretty good soup, but I did find that the seeds remained as little hard surprises after blending, and if I made it again I would grind them a little with a pestle and mortar before roasting.

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• Caroline Maxwell

  06 July 2011

  Caroline Maxwell rated and commented on this recipe

  

  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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• June

  05 October 2011

  June commented on this recipe

  This soup is fantastic!!

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• June

  05 October 2011

  June rated and commented on this recipe

  

  Forgot to rate

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• Julie Tulip

  06 October 2011

  Julie Tulip rated and commented on this recipe

  

  Used cherry tomatoes instead of plum, and didnt have any lemon juice....but still tasted delicious! Really enjoyed and recommend it.

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• Delia, I 'ain't!

  08 October 2011

  Delia, I 'ain't! rated and commented on this recipe

  

  Tasted lovely - worth the time it takes to chop and roast the parsnips. I found that the recipe made more than four portions.

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• sarahlowden

  10 October 2011

  sarahlowden rated and commented on this recipe

  

  I found this soup very easy to make and my kids loved it!

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• jules

  24 October 2011

  jules rated and commented on this recipe

  

  Really tasty. Used ground corriander and a few chilli flakes.

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• sorbetsurprise

  30 October 2011

  sorbetsurprise rated and commented on this recipe

  

  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.

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• shabbyvolunteer

  30 October 2011

  shabbyvolunteer rated and commented on this recipe

  

  Simple to make and delicious. I didn't have any lemons so I used an orange instead - I think it worked!

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• Nanny Braxx

  31 October 2011

  Nanny Braxx rated this recipe

  

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• wee-shelly

  31 October 2011

  wee-shelly rated and commented on this recipe

  

  Yummy yummy. I added a chilli for an extra kick! :)

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• bluecinch

  03 November 2011

  bluecinch commented on this recipe

  Warming with a lovely deep flavour, however I would use a pinch of chilli next time to balance the sweetness of the parsnips.

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• carrot

  06 November 2011

  carrot rated and commented on this recipe

  

  Very easy and very popular with veggy guest and carnivorous husband alike.. Added extra onion and garlic for more flavour and french bread croutons fried with best olive oil.

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• Chris

  09 November 2011

  Chris rated and commented on this recipe

  

  I have tried this three times, and I am just not impressed. I would recommend using chicken stock instead of vegetable to get more flavour, but even then its nothing special. To me, this is a simple, healthy and good soup, but nothing above average.

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http://www.bbcgoodfood.com/recipes/3198/

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Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds , 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds , 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

Per serving

233 kcalories, protein 6g, carbohydrate 30g, fat 10 g, saturated fat 1g, fibre 10g, salt 1.1 g

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