Best Spicy Roasted Parsnip Soup Recipes

SPICY ROASTED PARSNIP SOUP

Spicy roasted parsnip soup image

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories Dinner, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 11

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

Steps:

Heat oven to 220C/fan 200C/gas 7.
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.
Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

SPICY ROASTED PARSNIP SOUP

Spicy Roasted Parsnip Soup image

A more flavourful version of a traditional recipe. Based on: http://www.bbcgoodfood.com/recipes/3198/spicy-roasted-parsnip-soup

Provided by Tea Girl

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 215.4, Fat 7.7, SaturatedFat 1.1, Sodium 21.5, Carbohydrate 36.5, Fiber 9.7, Sugar 10.7, Protein 3