Spicy roasted parsnip soup

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Recipe by 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 61-64

• revsarah

  31 October 2009

  revsarah rated and commented on this recipe

  

  This was a great soup - really tasty and warming rather than nippy. Even my three year old liked it.

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• CocoVanilla

  05 November 2009

  CocoVanilla rated and commented on this recipe

  

  I thought this soup was lovely, very tasty. Unfortunately my boyfriend did not like it, so I won't be making it again for a while..

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• Maxine

  12 November 2009

  Maxine rated and commented on this recipe

  

  I was planning to make this soup over the weekend but was horrified to find that my local supermarket had sold out of parsnips (i think everyone was making this soup). I decided to go with carrots instead as they were in abundance. So how did the 'spicy roasted parsnip soup without parsnip but with carrots' turn out? and the answer is totally yummy and scrumptious and the prefect end to a rainy cold day! Great flavour combinations - thank you thank you :)

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• slippery_chimp

  13 November 2009

  slippery_chimp 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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