Spicy roasted parsnip soup
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Vegetarian
- Video tutorial: Making soup
- 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.
- 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
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/3198/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Vegetarian
Low fat
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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