Spicy roasted parsnip soup

Spicy roasted parsnip soup

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

Prep: 10 mins Cook: 35 mins

Easy

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.

Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves
  • 675g parsnip, diced
    Parsnip

    Parsnip

    par-snip

    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

Method

  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.
lizleicester
2nd Sep, 2014
3.8
Just delicious. Wonderful combination of flavours and looks lovely too.
frowne
1st Sep, 2014
5.05
Gorgeous recipe, I added two tablespoons of lemon, salt, fried bacon and some tabasco. Delicious
2xrta4xm
15th Mar, 2014
5.05
This soup is absolutely amazing. So delicious and a very welcome change to roasting parsnips which I'd got into the habit of doing. I swapped the coriander and cumin seeds for dried leaf ad ground. The mustard seeds I swapped for wholegrain mustard and the plum tomatoes for two large beef tomatoes. Not because I wanted to modify the recipe but because it was all I had in and it still turned out brilliantly. My two year old and my fussy husband loved it too so it will definitely become a regular in our house from now on! Oh and just in case your worried its a 'spicy' soup it isn't, it's a beautiful lovely sweet warm flavour.
Dawn Pickering
18th Feb, 2014
Very tasty soup, best parsnip soup receipe that I have made to date. Was easy to make and enjoyed by all. Will make again.
rubyru
9th Jan, 2014
I thought this recipe was really nice, although I would suggest grinding the seeds or using gound instead, we didn't like the hard little bits!
TomandJosie
15th Nov, 2013
Delicious soup! Brilliant winter warmer.
yvonne0
13th Nov, 2013
Although I'm not a big fan of parsnip, this is one of the best soups I've ever had. I add less stock than the recipe to have a thicker soup. Delicious!
zoomarketing
29th Oct, 2013
Amazing...
alisoncrabb
9th Apr, 2013
Was a bit short on parsnips, so added a few carrots that were past their best! A lovely soup, will definitely make again!
jamesigb
8th Apr, 2013
5.05
Wow

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.