Spiced parsnip & cauliflower soup

Batch cook this healthy vegetable soup then pack into lunchboxes and freeze – it's spiced with coriander, fennel, turmeric and ginger

  • Prep:15 mins
    Cook:50 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 133
  • fat 4g
  • saturates 1g
  • carbs 18g
  • sugars 11g
  • fibre 9g
  • protein 7g
  • salt 0.6g


  • 1 tbsp olive oil
  • 1 medium cauliflower, cut into florets
  • 3 parsnips, chopped
  • 2 onions, chopped
  • 1 tbsp fennel seed
  • 1 tsp coriander seed
  • ½ tsp turmeric
  • 3 garlic cloves, sliced
  • 1-2 green chillies, deseeded and chopped
  • 5cm piece ginger, sliced
  • zest and juice 1 lemon
  • 1l vegetable stock
  • handful coriander, chopped


  1. Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.

  2. Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.

  3. Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

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