Spiced Roasted Parsnip Soup Recipe

Name: Spiced Roasted Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium parsnips, cubed; 2 medium carrots, cubed; 1 medium onion, cut into 8 pieces; 4 medium tomatoes, cut into 8 pieces; 3 garlic cloves; 3 tablespoons olive oil; 1 teaspoon coriander seed; ½ teaspoon black mustard seeds; 1 teaspoon ground cumin; ½ teaspoon powdered turmeric; salt and pepper; 3 ¼ cups vegetable stock or 3 ¼ cups chicken stock; 12 lemon, juice of; fresh parsley, chopped

Servings: persons

4 medium parsnips, cubed
2 medium carrots, cubed
1 medium onion, cut into 8 pieces
4 medium tomatoes, cut into 8 pieces
3 garlic cloves
3 tablespoons olive oil
1 teaspoon coriander seed
½ teaspoon black mustard seeds
1 teaspoon ground cumin
½ teaspoon powdered turmeric
salt and pepper
3 ¼ cups vegetable stock or 3 ¼ cups chicken stock
12 lemon, juice of
fresh parsley, chopped

1
Preheat oven to 350 degrees.
2
place all the vegetables including the garlic into a large bowl, add the olive oil, spices, seasoning and mix together.
3
Transfer mixture onto a baking tray and roast in the oven until the vegetables are soft and beginning to brown.
4
Remove vegetables from the oven and place in a blender of food processor and blend thoroughly, adding hot stock through the spout until the desired consistency is reached.
5
Add salt and pepper.
6
Add a squeeze of lemon juice to each bowl and garnish with parsley.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium parsnips, cubed, 2 medium carrots, cubed, 1 medium onion, cut into 8 pieces, 4 medium tomatoes, cut into 8 pieces, and more.

Yes, Spiced Roasted Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Roasted Parsnip Soup

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