Spicy roasted parsnip soup


Prep: 10 mins
Cook: 35 mins
Easy Serves 4

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice


Step 1

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

Step 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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

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1 Comment

  1. Reading your article helped me a lot and I agree with you. But I still have some doubts, can you clarify for me? I’ll keep an eye out for your answers.

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