Spicy roasted parsnip soup

Spicy roasted parsnip soup

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(166 ratings)

Prep: 10 mins Cook: 35 mins


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
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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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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.
6th Nov, 2011
Very easy and very popular with veggy guest and carnivorous husband alike.. Added extra onion and garlic for more flavour and french bread croutons fried with best olive oil.
3rd Nov, 2011
Warming with a lovely deep flavour, however I would use a pinch of chilli next time to balance the sweetness of the parsnips.
31st Oct, 2011
Yummy yummy. I added a chilli for an extra kick! :)
30th Oct, 2011
Simple to make and delicious. I didn't have any lemons so I used an orange instead - I think it worked!
30th Oct, 2011
Really didn't like this, the timing of the parsnips meant that they burnt, need a lower temp in the oven and meant the soup had a funny taste. If boiled instead it might work.
24th Oct, 2011
Really tasty. Used ground corriander and a few chilli flakes.
10th Oct, 2011
I found this soup very easy to make and my kids loved it!


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