Parsnips soup

Spicy roasted parsnip soup

By Good Food

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(190 ratings)

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Aromatic flavours transform the ordinary parsnip into a delicious warming soup

PREP 10 mins

COOK 35 mins

DIFFICULTY Easy

SERVES/MAKES Serves 4

Nutrition: per serving

• kcal233
• fat10g
• saturates1g
• carbs30g
• sugars0g
• fibre10g
• protein6g
• salt1.1g

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Ingredients

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

Method

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