Spiced Parsnip Soup Recipe

Tingly tastebuds with this comforting spiced parsnip soup

Parsnips are plentiful in the shops and another way to use them, alongside the Sunday roast is to make some spiced parsnip soup. Creamy parsnips with cumin and coriander, yum!

Ingredients

2 tbsp olive oil

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp ground turmeric

½ tsp mustard seeds

1 large onion, cut into chunks

2 garlic cloves, sliced

675g parsnips, diced

1.2l vegetable stock

How to make Spiced Parsnip Soup

Heat oven to 220C/fan 200C/gas 7.

In a bowl, mix together the olive oil, coriander seeds, cumin seeds, ground turmeric and mustard seeds.

Add to this bowl the large onion, garlic cloves, and parsnips and mix well.

Spread over a baking sheet, then roast for 30 mins.

Add the contents of the baking tray into a food processor or liquidiser with half the stock and blitz until smooth.

Pour this mixture into a pan with the remaining 600ml vegetable stock, season, and then heat until the soup reaches a simmer.

Remove from the heat, serve and garnish with extra cumin or coriander seeds.

Note: If you don’t have a food processor or liquidiser, then add the baking tray contents to a pot filled with the vegetable stock and use a stick blender to blend the vegetable mixture.

Spiced Parsnip Soup

Cosy and Comforting spiced parsnip soup
Prep Time 10 minutes
Cook Time 35 minutes
Course lunch, Soup, starter
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion cut into chunks
  • 2 garlic cloves sliced
  • 675 g parsnips diced
  • 1.2 l vegetable stock

Instructions
 

  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together the olive oil, coriander seeds, cumin seeds, ground turmeric and mustard seeds.
  • Add to this bowl the large onion, garlic cloves, and parsnips and mix well.
  • Spread over a baking sheet, then roast for 30 mins.
  • Add the contents of the baking tray into a food processor or liquidiser with half the stock and blitz until smooth.
  • Pour this mixture into a pan with the remaining 600ml vegetable stock, season, and then heat until the soup reaches a simmer.
  • Remove from the heat, serve and garnish with extra cumin or coriander seeds.
Keyword lunch, quick meal, soup, starter
Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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