Spicy parsnip soup
Serves 4
Easy
Prep:
Cook:
This warming roast parsnip soup recipe is bursting with aromatic flavour from spices such as cumin and turmeric, whilst mustard seeds give it a slight kick
Skip to ingredients
Units:
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seedsplus extra to garnish
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onioncut into 8 chunks
- 2 garlic cloves
- 675g parsnipsdiced
- 2 plum tomatoesquartered
- 1.2l vegetable stock
- 1 tbsp lemon juice
Nutrition: per serving
- kcal234
- fat8glow
- saturates1g
- carbs29g
- sugars16g
- fibre11ghigh
- protein5g
- salt0.68glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7.
step 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.
step 3
Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
step 4
Spread over a heavy baking sheet, then roast for 30 mins until tender.
step 5
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
step 6
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
step 7
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
