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Spicy roasted parsnip soup in a bowl garnished with cumin seeds

Spicy roasted parsnip soup

A star rating of 4.7 out of 5.245 ratingsRate
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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
  • Freezable
  • Vegan
  • Vegetarian
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal233
fat10g
saturates1g
carbs30g
sugars0g
fibre10g
protein6g
low insalt1.1g
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Ingredients

  • 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
  • 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

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.

  • STEP 8

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

  • STEP 9

    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 10

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

  • STEP 11

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

  • STEP 12

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

  • STEP 13

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

  • STEP 14

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

RECIPE TIPS
NEED SOME MORE IDEAS?
Browse our huge soup collection, or visit our diverse vegetarian collection.
RECIPE TIPS
NEED SOME MORE IDEAS?
Browse our huge soup collection, or visit our diverse vegetarian collection.

Recipe from Good Food Vegetarian Christmas, December 2006

Goes well with

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A star rating of 4.7 out of 5.245 ratings
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