Spicy roasted parsnip soup

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• Gemma

  06 April 2012

  Gemma rated this recipe

  

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• Timmyshenka

  13 April 2012

  Timmyshenka rated and commented on this recipe

  

  so easy yes sooooo tasty! What a winner, don't forget the lemon it really adds to the soup, well nice!

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• Keith

  22 April 2012

  Keith rated this recipe

  

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• Crazy Mother Cooker

  29 April 2012

  Crazy Mother Cooker rated and commented on this recipe

  

  Lovely - especially on a cold, rainy day. The lemon really lifts the flavour.

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• MrsMcE

  08 May 2012

  MrsMcE rated and commented on this recipe

  

  Delicious!

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• jacq

  28 June 2012

  jacq commented on this recipe

  A delicious soup. Only time consuming part is dicing the parsnip but worth the effort. Also hard to resist eating the parsnip when it comes out of the oven. Now that I have stocked up on those spices I will make sure I cook this soup again....a winner.

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• Joliday

  02 August 2012

  Joliday rated and commented on this recipe

  

  Great hearty soup! I added carrots that needed using up. Substituted mustard seeds for mustard powder and the same for coriander seeds (only had ground coriander) I just reduced the amounts. Oh and I didn't have any turmeric so missed that out! The soup was great, would make again.

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• Paul

  21 October 2012

  Paul rated and commented on this recipe

  

  Easy and very tasty!

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• Laurawo

  22 October 2012

  Laurawo rated this recipe

  

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• easy recipes fan

  23 October 2012

  easy recipes fan rated and commented on this recipe

  

  Lovely soup and very straightforward to make. Very important to add the lemon juice though! Completely transformed it! Shall be making again for sure.

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• emma nealgrove

  27 October 2012

  emma nealgrove rated and commented on this recipe

  

  This was delicious. It was very easy to make, even with a hand blender. Great with onion bread.

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• Jason

  09 November 2012

  Jason commented on this recipe

  Just made this with some parsnips from the fridge that i was about to throw out. OMG it's delicious! deep, sweet, roasted parsnip flavour with a punch. I'm suddenly looking forward to lunch at work? Thanks!

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• Painted-Alice

  27 November 2012

  Painted-Alice rated and commented on this recipe

  

  Parsnips come in packs of 600g from supermarket, so I added a carrot to make up the missing 75g. My soups usually come out sludgy and tasteless but this beats the supermarket version and much cheaper.

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• louismummy2011

  05 December 2012

  louismummy2011 rated and commented on this recipe

  

  Have just made this lovely soup today. I was too hungry to roast the parsnips and spices etc so I just heated oil and added the dry spices until the seeds popped to release their flavour. I then added chopped parsnips, tomatoes and onions to the stock. Used homemade chicken stock also. Very lovely, tasty soup. Hubby will be happy with this in his lunchbox

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• taste tester

  16 December 2012

  taste tester rated and commented on this recipe

  

  Delicious soup. Served with an onion bread for a light supper.

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• Mimcr

  17 December 2012

  Mimcr rated and commented on this recipe

  

  Stuck on liquid diet long term post dental surgery. One of my favourite soup recipies so far!!! Depth of flavour and comforting texture.... Satisfied my curry cravings!!!!

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• annabanana

  21 December 2012

  annabanana rated and commented on this recipe

  

  This was a really tasty recipe - I think next time I will add some honey to the oil and spices to bring out the sweetness of the parsnip. Make in bulk and freeze!

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• HF

  28 December 2012

  HF rated this recipe

  

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• jackie

  30 December 2012

  jackie rated and commented on this recipe

  

  Great soup, I had no tomatoes, so I used a tin of chopped, and added them with the stock, and used whole grain mustard, instead of mustard seeds, and added a carrot that was left in the fridge.

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• oddspod

  30 December 2012

  oddspod rated and commented on this recipe

  

  Very nice soup. I also left out the tomatoes due to not having any.

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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 6.0g, carbohydrate 30.0g, fat 10.0 g, saturated fat 1.0g, fibre 10.0g, salt 1.1 g

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