Spicy roasted parsnip soup in a bowl garnished with cumin seeds

Spicy roasted parsnip soup

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(212 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
  • Vegan

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 seed

    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 seeds, 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 parsnips, diced



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 plum tomatoes, quartered
  • 1.2l vegetable stock
  • 1 tbsp lemon juice


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

  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.

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

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

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

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

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

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Comments, questions and tips

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Pauline Harper-Tarr's picture
Pauline Harper-Tarr
29th Jan, 2020
I’ve just made this absolutely as the recipe says as I’m not that good a cook and thought it was perfect. Next time I will double the amount and freeze some as it is so delicious.
Vicky Cole's picture
Vicky Cole
5th Jan, 2020
This is the most delicious soup I have ever made, albeit with a few tweaks. I used my soup maker (best gadget I have ever bought) and I threw everything in without any precooking. I used a mix of vegetable and chicken stock. I had no coriander, so I added 2 teaspoons of mild curry powder. This made it a bit strong so, after it had all cooked, I stirred in 150 mls Creme Fraiche (low fat, but needn't be). I also dropped in a dollop of Bramley Apple sauce and a squirt of white wine vinegar. The result is nothing short of astounding! Make it today!
17th Oct, 2019
Lovely soup. I followed the method above, but added almost double the spices, (ground not seeds), and used wholegrain mustard instead of the seeds. Then….I thought about adding chilli powder, only had hot, and threw in a teaspoon of that. Well! It had a very hot kick to the back of the throat. I calmed it with soya cream a bit, but next time I think I'll leave out the chilli powder because it has a good flavour anyway, and won't be quite so uncomfortable to eat. :)
Allan Risk's picture
Allan Risk
14th Oct, 2019
I switched up the order of things a little ... first I toasted the whole spices in the pot in which I planned to cook the soup, then ground them. Then I put the oil, onions and spices into the pot, and sauteed them a bit, added the garlic, tomato and parsnip, and put the pot into the oven to roast the vegetables, stirring a few times. Voila - only one thing to wash, and no bits of cumin to get stuck in your teeth ...
30th Dec, 2018
Made this with rather manky, soft parsnips leftover from Christmas. Followed the recipe exactly and its absolutely gorgeous, so richly spiced from the whole seeds, and deeply comforting. Makes a thick, silky soup without needing to add potatoes or cream, so nice and healthy too.
17th Dec, 2018
Ssuper easy, super deli. Does not get any better than this. I like it slightly hot, so added a chilli to the roasting medley. Also made my own vegetable broth with the peels + carrot + herbs + cloves
17th Nov, 2018
Nice soup, but agree with others who have said to grind your spices first. The seeds don't puree and really stand out (not in a positive way) when you eat it.
18th Sep, 2018
I actually went out to buy the coriander and mustard seeds specially. Followed the recipe. But oh no, I don't like this at all. My husband did. All matter of personal taste. It was not really spicy at all. Not hot spicy anyway. I won't make this one again.
2nd Apr, 2018
I made this even simpler. I didn't have all of the spices, so just roasted the parsnips & onions in 2 tsp. curry powder and cumin seeds for 30mins. Then I blended with the stock. It tasted delicious, very nourishing. I'd definitely make again.
1st Apr, 2018
I used 450g of parsnips/ carrots. I was generous with the spices and used ground coriander as a substitute for coriander seeds. It made 1 large and 2 small portions. I also added some roasted spiced cauliflower on top (as I had it leftover) which was a good addition. I don't have a blender so I mashed it and cut the vegetables in to smaller pieces before roasting to make a thick soup. Tip: If you want to freeze/put a portion in the fridge and are tight on space take out the portion(s) before you add the stock. Then add the stock when reheating.


30th Apr, 2017
Can you freeze this?
goodfoodteam's picture
5th May, 2017
Thanks for your question - yes you can!
23rd Nov, 2019
Excellent, tasty recipe. Odd that it doesn’t suggest seasoning at any point during cooking. I scattered a generous helping of salt and black pepper over everything before I roasted it, and again when transferred from blender to hob. Obvious step but some beginners might miss it. Parsnips, onions and tomatoes and pretty sweet and can take quite a bit of salt. Would taste very bland without, in my opinion.
6th Nov, 2019
A very tasty, aromatic soup which is very easy to make. I only had 300g of parsnips so made up the difference with carrots
6th Mar, 2019
Use a curry paste,works just as well if not better for imparting flavour
25th Apr, 2018
Very nice but next time I'll crush the coriander seeds in a pestle and mortar first as blending didn't quite get them - a few crunchy husk bits in there.
14th Jun, 2015
For the love of God replace the seeds with powder.
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