Spicy roasted parsnip soup

Spicy roasted parsnip soup

  • 1
  • 2
  • 3
  • 4
  • 5
(166 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat10g
  • saturates1g
  • carbs30g
  • sugars0g
  • fibre10g
  • protein6g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp cumin seed, plus extra to garnish
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion, cut into 8 chunks



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 675g parsnip, diced



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 plum tomatoes, quartered
  • 1.2l vegetable stock
  • 1 tbsp lemon juice


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Sep, 2017
Very easy to make and delicious
20th Aug, 2017
Super tasty!!!
24th May, 2017
I made this with rather peculiar stock - the coca cola that I had cooked a gammon joint in, but the robust flavour stood up well to the roasted parsnip (+ carrots, + swede) with the spices. The resulting soup is delicious.
Frantic Flapjack
10th Apr, 2017
Good soup. Very easy to make.
Angel Baking Queen
20th Feb, 2017
I've made this soup twice now. I use slightly more onion that it states and add a dash of cream at the end to give a little more richness. So simple and a great way to use up slightly less than perfect veg. Have also made with sweet potatoes too & was excellent also
13th Feb, 2017
Excellent. Substituted a parsnip for carrot for more variety and I was very generous with the spices. Ground them in pestle and mortar before mixing with oil. Didn't use the tomatoes and it was still lovely!
10th Jan, 2017
Love this recipe! I don't use coriander seeds or tomatoes and I put in wholegrain mustard instead of mustard seeds (just using what I have in..) but it's great regardless. It's becoming a regular of mine!
25th Nov, 2016
OOOH! This is yummy - didn't quite have the weight of parsnips so made it up with a couple of carrots. Lovely subtle spiced flavour and very easy!
12th Nov, 2016
It was delicious, I pushed it through a strainer, which I thought made it look better, plus I wasn't a fan of the whole seed texture. However I do think it was important to use the spices whole, which gave it a much more subtle flavour rather than a full on curry hit.
4th Oct, 2016
I made this yesterday for the first time. Taking in to account previous comments I doubled the 4 main spices, I added a red chilli with seeds and a sweet red pepper. It was quite hot but delicious. I might put half a chilli next time. I did grind the seeds as I dont like gritty bits. Will definitely be making it again :)


30th Apr, 2017
Can you freeze this?
goodfoodteam's picture
5th May, 2017
Thanks for your question - yes you can!
14th Jun, 2015
For the love of God replace the seeds with powder.