Spicy roasted parsnip soup in a bowl garnished with cumin seeds

Spicy roasted parsnip soup

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(202 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 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 seeds, plus extra to garnish
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion, cut into 8 chunks
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 675g parsnips, diced
    Parsnip

    Parsnip

    par-snip

    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

Method

  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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Jules1909
22nd Feb, 2016
5.05
Very nice. I added a few more spices though.
sophiirose
4th Dec, 2015
I accidentally doubled the spices and it still tasted good so I imagine the original recipe could be a little bland for some tastes. I think this recipe could even work with coconut milk, something to try next time
Jen Sculler
21st Oct, 2015
Definitely agree with everyone who says grind the seeds. I didn't have enough parsnips so made up the weight with carrots and potatoes. After tasting it I added a bit of herby spice blend to give it a bit of a kick. The lemon worked really well, loved the lemony after taste.
purpleautumn
19th Oct, 2015
It is a good recipe but definitely grind the seeds before adding to oil. I did have to put more spices in after I'd made it as it was a wee bit bland. Mild chilli powder and cumin powder really perked it up
Sylviesophie
7th Aug, 2015
4.05
4 stars The soup was really tasty, I followed the advice of previous reviewers and used ground cumin, coriander and mustard from a jar. I also added (for my own taste as it was a little bland for me) - Sweet peppers (roasted with the parsnips, onions and tomato) - Chilli powder - Salt and Pepper - a lot more cumin I doubled the ingredients as I wanted to freeze some portions. I made 6 good sized portions. Hope yours taste as good as mine!
select
14th Jun, 2015
The soup itself tastes good but constantly finding bits of seed in your mouth not so great. Next time I make it will be without any of the seeds and use powder instead.
judygarnham
21st Jan, 2015
5.05
Fabulous soup! I didn't have vegetable stock, so used chicken and used about 200ml of chopped tinned tomatoes instead of fresh tomatoes. One of the best soups I've ever made. I found the quantities perfect for a large bowl each for lunch. For a dinner party starter it would probably feed 6.
nom nom
2nd Jan, 2015
5.05
I don't like parsnips but this soup is delicious! I'm a parsnip convert!
jose81
29th Oct, 2014
Lovely and warming perfect for autumn. I used garam masala as didn't have separate spices - probably about 1.5 tsp and I'd use more next time. Couldn't really fit it all into my processor so it was a bit bitty, I've hand blended the remainder and it looks smoother. Also used baby plum tomatoes and added a dollop of creme fraiche on serving. Will make again.
lizleicester
2nd Sep, 2014
4.05
Just delicious. Wonderful combination of flavours and looks lovely too.

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