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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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.
2nd Sep, 2014
Just delicious. Wonderful combination of flavours and looks lovely too.
1st Sep, 2014
Gorgeous recipe, I added two tablespoons of lemon, salt, fried bacon and some tabasco. Delicious
15th Mar, 2014
This soup is absolutely amazing. So delicious and a very welcome change to roasting parsnips which I'd got into the habit of doing. I swapped the coriander and cumin seeds for dried leaf ad ground. The mustard seeds I swapped for wholegrain mustard and the plum tomatoes for two large beef tomatoes. Not because I wanted to modify the recipe but because it was all I had in and it still turned out brilliantly. My two year old and my fussy husband loved it too so it will definitely become a regular in our house from now on! Oh and just in case your worried its a 'spicy' soup it isn't, it's a beautiful lovely sweet warm flavour.
Dawn Pickering
18th Feb, 2014
Very tasty soup, best parsnip soup receipe that I have made to date. Was easy to make and enjoyed by all. Will make again.
9th Jan, 2014
I thought this recipe was really nice, although I would suggest grinding the seeds or using gound instead, we didn't like the hard little bits!
15th Nov, 2013
Delicious soup! Brilliant winter warmer.
13th Nov, 2013
Although I'm not a big fan of parsnip, this is one of the best soups I've ever had. I add less stock than the recipe to have a thicker soup. Delicious!
29th Oct, 2013
9th Apr, 2013
Was a bit short on parsnips, so added a few carrots that were past their best! A lovely soup, will definitely make again!


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