Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(158 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat10g
  • saturates1g
  • carbs30g
  • sugars0g
  • fibre10g
  • protein6g
  • salt1.1g
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  • 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.

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Comments, questions and tips

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4th Dec, 2015
I accidentally doubled the spices and it still tasted good so I imagine the original recipe could be a little bland for some tastes. I think this recipe could even work with coconut milk, something to try next time
Jen Sculler
21st Oct, 2015
Definitely agree with everyone who says grind the seeds. I didn't have enough parsnips so made up the weight with carrots and potatoes. After tasting it I added a bit of herby spice blend to give it a bit of a kick. The lemon worked really well, loved the lemony after taste.
19th Oct, 2015
It is a good recipe but definitely grind the seeds before adding to oil. I did have to put more spices in after I'd made it as it was a wee bit bland. Mild chilli powder and cumin powder really perked it up
7th Aug, 2015
4 stars The soup was really tasty, I followed the advice of previous reviewers and used ground cumin, coriander and mustard from a jar. I also added (for my own taste as it was a little bland for me) - Sweet peppers (roasted with the parsnips, onions and tomato) - Chilli powder - Salt and Pepper - a lot more cumin I doubled the ingredients as I wanted to freeze some portions. I made 6 good sized portions. Hope yours taste as good as mine!
14th Jun, 2015
The soup itself tastes good but constantly finding bits of seed in your mouth not so great. Next time I make it will be without any of the seeds and use powder instead.
21st Jan, 2015
Fabulous soup! I didn't have vegetable stock, so used chicken and used about 200ml of chopped tinned tomatoes instead of fresh tomatoes. One of the best soups I've ever made. I found the quantities perfect for a large bowl each for lunch. For a dinner party starter it would probably feed 6.
15th Jan, 2015
I tried this soup twice. First time with coriander powder, no lemon juice and no mustard seeds. I put it down the sink. I went out and bought all the correct ingredients and gave it another chance. It was better, I think the Oxo vegetable stock rather than the Knorr helped. I still won't be making this again though, me and my family rated it about 5.5/10. It just has this weird after taste, sort of powdery. I love the store bought Baxters parsnip soup and I like parsnips but this just tastes weird. I used a high powered Blendtec to puree the soup too. Bottom line - It's just not one of those soups where you really want to gobble it down because it tastes so good. Oh this recipe makes A LOT of soup, I would half the ingredients if it's your first time making it.
nom nom
2nd Jan, 2015
I don't like parsnips but this soup is delicious! I'm a parsnip convert!
29th Oct, 2014
Lovely and warming perfect for autumn. I used garam masala as didn't have separate spices - probably about 1.5 tsp and I'd use more next time. Couldn't really fit it all into my processor so it was a bit bitty, I've hand blended the remainder and it looks smoother. Also used baby plum tomatoes and added a dollop of creme fraiche on serving. Will make again.
2nd Sep, 2014
Just delicious. Wonderful combination of flavours and looks lovely too.


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