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 41-60

• Jules

  24 February 2009

  Jules commented on this recipe

  Made this last night and used whole grain mustard as suggested and also didn't have gound coriander so used corinader dried leaves it tasted delicious so will definitely make this again

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• Elaine

  03 March 2009

  Elaine rated and commented on this recipe

  

  Delicious, will do again. Doubled the recipe to use up parsnip glut. It is tricky to more than double recipe as oven space is a constraint, so might try it on the hob next time. I seasoned veg with salt and pepper before cooking.

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• Clare

  07 March 2009

  Clare commented on this recipe

  I love this soup and made lots of it over the winter months. I add all sorts of root veg to it to make it up to 675g if I don't have enough parsnips, i.e. carrots, turnip, sweet potato etc and it works just as well. Would recommend it to anyone!

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• Wendys Food

  07 March 2009

  Wendys Food rated this recipe

  

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• Wendys Food

  07 March 2009

  Wendys Food commented on this recipe

  Roasting the parsnips really added to the flavour

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• AnnaG

  20 March 2009

  AnnaG rated and commented on this recipe

  

  Lovely soup - will def. make again. Great frozen for lunch and heated through at work.

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• Koran McAuliffe

  25 March 2009

  Koran McAuliffe commented on this recipe

  Absolutely lovely, warming soup. Thought the parsnips might be a bit overpowering, but they're really balanced by the coriander and cumin. I didn't bother with the tomatoes or lemon juice, used cumin powder as I didn't have seeds, and threw in a carrot I had lying around. It was great!

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• Koran McAuliffe

  25 March 2009

  Koran McAuliffe rated this recipe

  

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• Patricia

  30 March 2009

  Patricia commented on this recipe

  made this for a first course for a dinner party with Parsnips from a friends allotment served with home made brown bread .I boiled the parsnips before roasting .It was a great sucsess and enjoyed by all.

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• Helen

  10 June 2009

  Helen rated and commented on this recipe

  

  Simply delicious!

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• Helen

  11 June 2009

  Helen commented on this recipe

  Dissapointing...

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• bengal-mad

  23 August 2009

  bengal-mad rated and commented on this recipe

  

  Not one of my favourite soups. Probably wouldn't bother to make again!

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• ohlalalaura

  01 September 2009

  ohlalalaura rated and commented on this recipe

  

  Lovely! Very easy to make and perfect with crusty bread for a comforting autumn/winter lunch.

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• Karen cooks!

  12 September 2009

  Karen cooks! rated and commented on this recipe

  

  really easy and so tasty. I used a tin of plum tomatoes instead of fresh but it was really tasty. Roasting the veg makes all the difference.

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• Coral

  14 September 2009

  Coral commented on this recipe

  I first made this soup for a friend who loves soups and was convalescing. She loved it, she said it was very nourishing and warming. Just what she needed. I have made it heaps of times since. It freezes well too.

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• Debs

  27 September 2009

  Debs rated and commented on this recipe

  

  I made this and omitted the plum tomatoes (so that it was seasonal) and added ½ can of coconut milk (slightly less stock to compensate). Really lovely and my daughter who hates parsnips asked for seconds.

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• pen

  30 September 2009

  pen commented on this recipe

  I hugely increased the amount of spices added as well as seasoning it, as I thought the original somewhat tasteless. Good consisitency, and good on a cold day. Would be good for a winter picnic too.

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• kjmillie

  16 October 2009

  kjmillie rated and commented on this recipe

  

  Delicious and just as good again the next day after a night in the fridge. Lovely with crusty bread.

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• khitajrah

  21 October 2009

  khitajrah rated and commented on this recipe

  

  My family weren't fond of this soup at all. In fact, I think that if you licked the inside of a musty old wooden spice drawer it might taste like this soup. I won't be making it again.

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• Andrea

  25 October 2009

  Andrea rated and commented on this recipe

  

  Lovely tasty soup. I didn't have an onion so instead used shallots. I didn't find the soup spicy enough so next time I will add a little more coriander and cumin. That said, I still enjoyed the outcome of 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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