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Spicy roasted parsnip soup

By Good Food

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Prep:10 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 233
fat 10g
saturates 1g
carbs 30g
sugars 0g
fibre 10g
protein 6g
salt 1.1g

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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Browse our huge soup collection , or visit our diverse vegetarian collection

Method

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.
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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