Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(157 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 clove
  • 675g parsnip, diced



    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


  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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26th Feb, 2012
Very nice, forgot to put the lemon juice in but still very good.
19th Feb, 2012
Superb! Only thing I would change is to reduce the qty of stock slightly to give a thicker soup.
10th Feb, 2012
Loved this, although my husband didn't due to the fragrant nature of the soup.... which means more for me. I am making it for the second time tonight and am looking forward to it!
2nd Feb, 2012
Superb tasty soup, highly recommended. I forgot to add the lemon and didn't bother with the liquidising as we prefer lumpy soup. Also used powdered coriander as no seeds in cupboard. Still made a great tasting, cheap and easy to prepare meal, though. I cut the parsnips to about 1 to 1.5 cm sq (about 1/2 inch sq), by the way.
30th Jan, 2012
I've just finished making this and I don't think any of this will make it into the freezer, it is fabulous. Good job it's low fat as I'm going to have trouble leaving it alone. I can't wait until tomorrow lunch to eat with bread straight out of the bread maker. I pretty much kept to the recipe (unusual for me) but didn't have plum toms so just used 3 ordinary instead. Definitely recommend.
16th Jan, 2012
I tried the soup as per the recipe and it was ok. I then adapted it slightly using equal amounts of parsnips and carrots, dry roasted the spices and ground them. To me it really brought out all the flavours of the spices as in the first batch all i could taste was the cumin.
10th Jan, 2012
just made this again adding leftover tarka dal from saturdays take away topped with crispy fried onions and a sprinkle of garam masala - delicious. I can see me playing around with this recipe until parsnips are out of season.
9th Jan, 2012
This was not really spicy enough. I needed to add some dried crushed chilli, with this addition it was really tasty.
1st Jan, 2012
Delicious; an ideal way to use up all the leftover Christmas veg...and so easy!
1st Jan, 2012
I made this soup last night for New Years Eve to use up a huge bag of parsnips from Costco, I used a tin of plum toms as I forgot to buy fresh, and added a couple of carrots as suggested,the recipe does not say what to do with the garlic so I left it whole and roasted it with the veg. The soup went down really well and was a great sucsess, I served it with Nan bread to reflect the Indian spices. We all love Parsnips in our family but there is not an overpowering taste of Parsnips and the smell of the roasting garlic was mouthwatering.


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