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Spicy roasted parsnip soup

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 233
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 0
  • Protein 6
  • Fat 10
  • Fibre 10
  • Salt 1.1

Nutrition per serving

  • Calories 233
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 0
  • Protein 6
  • Fat 10
  • Fibre 10
  • Salt 1.1

Ingredients

  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seed, 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

Tip

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Method

  1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.

  2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

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