Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(157 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

  • Vegetarian

Nutrition: per serving

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

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Comments, questions and tips

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ebsnare
6th Apr, 2013
4.05
Good recipe with a spicy, fruity taste but felt a bit too salty for me - possibly the wrong stock cubes!
ashlie
23rd Mar, 2013
5.05
Not being a parsnip fan I didn't expect to like this soup..but it was absolutely gorgeous!!! Mmmm! One of the best soups I have ever made :) followed the recipe apart from omitting oil and using fry-light, and it turned out perfect.
chockybits2
8th Mar, 2013
5.05
This soup is lovely and warming with just the right amount of spiciness. Great for a cold winters day. Very scrummy! Enjoy!
jgnhearn
6th Jan, 2013
5.05
yum!
oddspod
30th Dec, 2012
4.05
Very nice soup. I also left out the tomatoes due to not having any.
jackie2008's picture
jackie2008
30th Dec, 2012
5.05
Great soup, I had no tomatoes, so I used a tin of chopped, and added them with the stock, and used whole grain mustard, instead of mustard seeds, and added a carrot that was left in the fridge.
annacbanana
21st Dec, 2012
4.05
This was a really tasty recipe - I think next time I will add some honey to the oil and spices to bring out the sweetness of the parsnip. Make in bulk and freeze!
mimimcr
17th Dec, 2012
5.05
Stuck on liquid diet long term post dental surgery. One of my favourite soup recipies so far!!! Depth of flavour and comforting texture.... Satisfied my curry cravings!!!!
aaylett
16th Dec, 2012
5.05
Delicious soup. Served with an onion bread for a light supper.
louismummy2011
5th Dec, 2012
5.05
Have just made this lovely soup today. I was too hungry to roast the parsnips and spices etc so I just heated oil and added the dry spices until the seeds popped to release their flavour. I then added chopped parsnips, tomatoes and onions to the stock. Used homemade chicken stock also. Very lovely, tasty soup. Hubby will be happy with this in his lunchbox

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