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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31st May, 2016
Just cooked this recipe for the first time in years, it's still amazing! The seeds didn't bother me at all, my blender crushed them up nicely. Beautiful flavours, and I'm not even a parsnip lover. I was a bit more generous with the spices than the recipe states, plus I added some nigella seeds that I had in the cupboard. Delish.
23rd Apr, 2016
Yummmmm! Took comments on board and ground my spices with a pestle and mortar. Also used 1/3 carrots with the 2/3 parsnip. While they were roasting I fried the onion in the lemon juice (which I may omit next time) added the stock and 75g red lentils and simmered, then added in the roasted veg and stick blended (no hard bits of spice at all). What is this nonsense of using a food processor to blend? Don't make life harder than it needs to be!!!
22nd Feb, 2016
Very nice. I added a few more spices though.
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.
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
7th Aug, 2015
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!
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.
21st Jan, 2015
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
I don't like parsnips but this soup is delicious! I'm a parsnip convert!


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