Spicy roasted parsnip soup

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• KatieS

  14 November 2011

  KatieS rated and commented on this recipe

  

  Absolutely gorgeous, earthy soup! Have just cooked it for our tea to go with home made bread and got top marks from my partner! :)

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• sue

  23 November 2011

  sue rated and commented on this recipe

  

  very nice and filling soup. Did not roast vegetables but bungled them all in a saucepan and did it on the hob. Used ground corriander and cumin as I had no seeds and tomato puree as I had no tomato but tasted very nice all the same.

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• merulapie

  24 November 2011

  merulapie rated and commented on this recipe

  

  We loved this soup. Easy to make and a lovely winter warmer.

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• springchicken

  01 December 2011

  springchicken rated and commented on this recipe

  

  love this soup. it has a delicious sweetness to it. very easy, very cheap, low in fat and nutritious wins on all counts

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• Vikkiekaye

  02 December 2011

  Vikkiekaye rated and commented on this recipe

  

  Delicious and winter warming! However, I went the extra mile and toasted the seeds and crushed in a pestle and mortar to release the flavours. Will definitely do again - so easy!

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• kitchenlab

  12 December 2011

  kitchenlab rated and commented on this recipe

  

  Amazingly good!!! perfect after a cold day outside...it warms you up from the inside :)

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• Cake Lover

  29 December 2011

  Cake Lover commented on this recipe

  First time I made this soup I didn't have any mustard seeds, so I stirred some wholegrain mustard into the stock. It tasted lovely. Made it with proper mustard seeds the second time. My teenager wasn't too keen on the 'bits' in the soup, but ate it all the same :) I will certainly make this more often, especially whilst parsnips are so cheap and readily available.

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• Pamela Kathleen Quinn

  30 December 2011

  Pamela Kathleen Quinn rated and commented on this recipe

  

  absolutely delicious, worth the effort of roasting the parsnips with the spices for a lovely flavour.

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• Barefoot Brummie

  01 January 2012

  Barefoot Brummie rated and commented on this recipe

  

  I made this soup last night for New Years Eve to use up a huge bag of parsnips from Costco, I used a tin of plum toms as I forgot to buy fresh, and added a couple of carrots as suggested,the recipe does not say what to do with the garlic so I left it whole and roasted it with the veg. The soup went down really well and was a great sucsess, I served it with Nan bread to reflect the Indian spices. We all love Parsnips in our family but there is not an overpowering taste of Parsnips and the smell of the roasting garlic was mouthwatering.

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• Barefoot Brummie

  01 January 2012

  Barefoot Brummie commented on this recipe

  I made this soup last night for New Years Eve to use up a huge bag of parsnips from Costco, I used a tin of plum toms as I forgot to buy fresh, and added a couple of carrots as suggested,the recipe does not say what to do with the garlic so I left it whole and roasted it with the veg. The soup went down really well and was a great sucsess, I served it with Nan bread to reflect the Indian spices. We all love Parsnips in our family but there is not an overpowering taste of Parsnips and the smell of the roasting garlic was mouthwatering.

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• lbonsea

  01 January 2012

  lbonsea rated and commented on this recipe

  

  Delicious; an ideal way to use up all the leftover Christmas veg...and so easy!

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• lisbol3

  09 January 2012

  lisbol3 rated and commented on this recipe

  

  This was not really spicy enough. I needed to add some dried crushed chilli, with this addition it was really tasty.

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• springchicken

  10 January 2012

  springchicken commented on this recipe

  just made this again adding leftover tarka dal from saturdays take away topped with crispy fried onions and a sprinkle of garam masala - delicious. I can see me playing around with this recipe until parsnips are out of season.

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• strofi

  16 January 2012

  strofi rated and commented on this recipe

  

  I tried the soup as per the recipe and it was ok. I then adapted it slightly using equal amounts of parsnips and carrots, dry roasted the spices and ground them. To me it really brought out all the flavours of the spices as in the first batch all i could taste was the cumin.

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• knitternicky

  30 January 2012

  knitternicky rated and commented on this recipe

  

  I've just finished making this and I don't think any of this will make it into the freezer, it is fabulous. Good job it's low fat as I'm going to have trouble leaving it alone. I can't wait until tomorrow lunch to eat with bread straight out of the bread maker. I pretty much kept to the recipe (unusual for me) but didn't have plum toms so just used 3 ordinary instead. Definitely recommend.

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• Airbedane

  02 February 2012

  Airbedane rated and commented on this recipe

  

  Superb tasty soup, highly recommended. I forgot to add the lemon and didn't bother with the liquidising as we prefer lumpy soup. Also used powdered coriander as no seeds in cupboard. Still made a great tasting, cheap and easy to prepare meal, though. I cut the parsnips to about 1 to 1.5 cm sq (about 1/2 inch sq), by the way.

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• Helen McCartney

  10 February 2012

  Helen McCartney commented on this recipe

  Loved this, although my husband didn't due to the fragrant nature of the soup.... which means more for me. I am making it for the second time tonight and am looking forward to it!

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• bigsayer

  19 February 2012

  bigsayer rated and commented on this recipe

  

  Superb! Only thing I would change is to reduce the qty of stock slightly to give a thicker soup.

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• Angie

  26 February 2012

  Angie rated and commented on this recipe

  

  Very nice, forgot to put the lemon juice in but still very good.

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• Nathan W

  05 April 2012

  Nathan W rated this recipe

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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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