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Spicy parsnip soup

• Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.6 out of 5.322 ratingsRate

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This warming roast parsnip soup recipe is bursting with aromatic flavour from spices such as cumin and turmeric, whilst mustard seeds give it a slight kick

Freezable

Egg-free

High-fibre

Low fat

Nut-free

Vegetarian

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Crunchy cauliflower cheese

A star rating of 4.4 out of 5.3 ratings

Lulu's tips for the perfect parsnip soup:

• Roasting the parsnips before blending is a step I never skip. It brings out their natural sweetness and gives the soup a deeper, more caramelised flavour than simply boiling them.
• If I'd like the soup to feel a little more indulgent, I'll stir in a splash of double cream or coconut milk just before serving.
• A handful of crunchy toppings can make all the difference. I like to finish each bowl with cumin seeds, though toasted pumpkin seeds, homemade croutons or crispy sage leaves also give a satisfying contrast in texture.
• This soup cam be frozen for up to three months, so you could make a double batch and freeze it in portions. It makes a comforting lunch or light supper that's ready whenever you need.

Ingredients

Nutrition

Units:

MetricUS

• 2 tbsp olive oil

• 1 tsp coriander seeds

• 1 tsp cumin seeds

  plus extra to garnish

• ½ tsp ground turmeric

• ½ tsp mustard seeds

• 1 large onion

  cut into 8 chunks

• 2 garlic cloves

• 675g parsnips

  diced

• 2 plum tomatoes

  quartered

• 1.2l vegetable stock

• 1 tbsp lemon juice

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Nutrition: per serving

• kcal234

• fat8g

  low

• saturates1g

• carbs29g

• sugars16g

• fibre11g

  high

• protein5g

• salt0.68g

  low

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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.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.6 out of 5.322 ratings

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