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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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.
30th Dec, 2011
absolutely delicious, worth the effort of roasting the parsnips with the spices for a lovely flavour.
pennykins7's picture
29th Dec, 2011
First time I made this soup I didn't have any mustard seeds, so I stirred some wholegrain mustard into the stock. It tasted lovely. Made it with proper mustard seeds the second time. My teenager wasn't too keen on the 'bits' in the soup, but ate it all the same :) I will certainly make this more often, especially whilst parsnips are so cheap and readily available.
12th Dec, 2011
Amazingly good!!! perfect after a cold day outside...it warms you up from the inside :)
2nd Dec, 2011
Delicious and winter warming! However, I went the extra mile and toasted the seeds and crushed in a pestle and mortar to release the flavours. Will definitely do again - so easy!
1st Dec, 2011
love this soup. it has a delicious sweetness to it. very easy, very cheap, low in fat and nutritious wins on all counts
24th Nov, 2011
We loved this soup. Easy to make and a lovely winter warmer.
23rd Nov, 2011
very nice and filling soup. Did not roast vegetables but bungled them all in a saucepan and did it on the hob. Used ground corriander and cumin as I had no seeds and tomato puree as I had no tomato but tasted very nice all the same.
14th Nov, 2011
Absolutely gorgeous, earthy soup! Have just cooked it for our tea to go with home made bread and got top marks from my partner! :)
chris210's picture
9th Nov, 2011
I have tried this three times, and I am just not impressed. I would recommend using chicken stock instead of vegetable to get more flavour, but even then its nothing special. To me, this is a simple, healthy and good soup, but nothing above average.


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