Spicy roasted parsnip soup in a bowl garnished with cumin seeds

Spicy roasted parsnip soup

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Dec, 2012
Stuck on liquid diet long term post dental surgery. One of my favourite soup recipies so far!!! Depth of flavour and comforting texture.... Satisfied my curry cravings!!!!
16th Dec, 2012
Delicious soup. Served with an onion bread for a light supper.
5th Dec, 2012
Have just made this lovely soup today. I was too hungry to roast the parsnips and spices etc so I just heated oil and added the dry spices until the seeds popped to release their flavour. I then added chopped parsnips, tomatoes and onions to the stock. Used homemade chicken stock also. Very lovely, tasty soup. Hubby will be happy with this in his lunchbox
27th Nov, 2012
Parsnips come in packs of 600g from supermarket, so I added a carrot to make up the missing 75g. My soups usually come out sludgy and tasteless but this beats the supermarket version and much cheaper.
9th Nov, 2012
Just made this with some parsnips from the fridge that i was about to throw out. OMG it's delicious! deep, sweet, roasted parsnip flavour with a punch. I'm suddenly looking forward to lunch at work? Thanks!
27th Oct, 2012
This was delicious. It was very easy to make, even with a hand blender. Great with onion bread.
23rd Oct, 2012
Lovely soup and very straightforward to make. Very important to add the lemon juice though! Completely transformed it! Shall be making again for sure.
paulalford's picture
21st Oct, 2012
Easy and very tasty!
2nd Aug, 2012
Great hearty soup! I added carrots that needed using up. Substituted mustard seeds for mustard powder and the same for coriander seeds (only had ground coriander) I just reduced the amounts. Oh and I didn't have any turmeric so missed that out! The soup was great, would make again.
28th Jun, 2012
A delicious soup. Only time consuming part is dicing the parsnip but worth the effort. Also hard to resist eating the parsnip when it comes out of the oven. Now that I have stocked up on those spices I will make sure I cook this soup again....a winner.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?