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Spicy roasted parsnip soup in a bowl garnished with cumin seeds

Spicy roasted parsnip soup

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Rating: 5 out of 5.229 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal233
fat10g
saturates1g
carbs30g
sugars0g
fibre10g
protein6g
low insalt1.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7.

  • STEP 2

    In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

  • STEP 3

    Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

  • STEP 4

    Spread over a heavy baking sheet, then roast for 30 mins until tender.

  • STEP 5

    Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

  • STEP 6

    Pour into a pan with the remaining  600ml vegetable stock, season, then heat until barely simmering.

  • STEP 7

    Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

RECIPE TIPS
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Goes well with

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

Rating: 5 out of 5.229 ratings
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