Spicy roasted parsnip soup

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Good Food

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1. Video tutorial: Making soup

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.

Per serving

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

Latest comments and suggestions

Results 21-40

• Pip

  08 November 2008

  Pip commented on this recipe

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

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• bolly

  15 November 2008

  bolly rated and commented on this recipe

  

  Yummy and really filling

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• sue

  23 November 2008

  sue commented on this recipe

  Absolutely deliciious fits any occasion

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• Nead

  11 December 2008

  Nead rated this recipe

  

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• MrsKitty

  13 December 2008

  MrsKitty rated and commented on this recipe

  

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

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• LisaW68

  15 December 2008

  LisaW68 rated and commented on this recipe

  

  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.

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• Katie M

  20 December 2008

  Katie M rated and commented on this recipe

  

  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...

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• bozwellox

  23 December 2008

  bozwellox rated and commented on this recipe

  

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

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• TheEdda

  26 December 2008

  TheEdda rated and commented on this recipe

  

  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.

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• schizopear

  27 December 2008

  schizopear commented on this recipe

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

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• Karen d

  28 December 2008

  Karen d rated and commented on this recipe

  

  Easy recipe and so tasty..

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• kimbo72

  03 January 2009

  kimbo72 rated and commented on this recipe

  

  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!

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• chocpud

  07 January 2009

  chocpud rated and commented on this recipe

  

  This is a fab soup, the cumin seeds really give the soup that extra warmth....will certainly make this again.

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• H's

  09 January 2009

  H's rated and commented on this recipe

  

  Came home from work after a long saturday to find Hubby had made this along with a fresh wholemeal loaf. It was total comfort food !! Also made it for bonfire night party, went down very well with everyone

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• green_honey_bee

  11 January 2009

  green_honey_bee rated and commented on this recipe

  

  Even people in my house who don't eat parsnips loved this soup!

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• Paperarms

  15 January 2009

  Paperarms commented on this recipe

  Easy to make and very tasty . I used ground cumin and coriander and tomatoe puree instead of fresh . Imagine the roast vegatables would be very good stirred through some cous cous for a veg meal.

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• annabanama

  27 January 2009

  annabanama commented on this recipe

  Did not disappoint. Everyone loved it.

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• Nicola

  29 January 2009

  Nicola rated and commented on this recipe

  

  Wonderful recipe. Easy to make which is just as well as the first batch I made just flew out of the kitchen. The second time I mamaged to keep some for the freezer. Yummie!!!!

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• smallcatsmall

  05 February 2009

  smallcatsmall rated and commented on this recipe

  

  Easy tasty & cheap!!

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• Jules

  24 February 2009

  Jules rated and commented on this recipe

  

  made this last night - it was delicious. Didn't have mustard seeds so used whole grain mustard as suggested above and it tasted fine. Also used coriander dried leaves as didn't have any ground coriander which seemed to work as it still tasted fine. Definitely make this again

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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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