Spicy Roasted Parsnip Soup Recipe

Name: Spicy Roasted Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon coriander seed; 1 teaspoon cumin seed, plus extra to garnish; 1/2 teaspoon ground turmeric; 1/2 teaspoon mustard seeds; 1 large onion, cut into 8 chunks; 2 garlic cloves; 675 g parsnips, diced; 2 plum tomatoes, quartered; 1 1/4 liters vegetable stock; 1 tablespoon lemon juice

Servings: persons

2 tablespoons olive oil
1 teaspoon coriander seed
1 teaspoon cumin seed, plus extra to garnish
1/2 teaspoon ground turmeric
1/2 teaspoon mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675 g parsnips, diced
2 plum tomatoes, quartered
1 1/4 liters vegetable stock
1 tablespoon lemon juice

1
Heat oven to 220C/fan 200C/gas 7.
2
In a bowl, mix together the oil and spices.
3
Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
4
Spoon into a food processor or liquidiser with half the stock and process until smooth.
5
Pour into a pan with the remaining stock, season, then heat until barely simmering.
6
Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

187

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon coriander seed, 1 teaspoon cumin seed, plus extra to garnish, 1/2 teaspoon ground turmeric, and more.

Yes, Spicy 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.

Spicy Roasted Parsnip Soup

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