Spiced Roast Parsnip Soup, recommended by Ruth

Spicy Parsnip Soup

Spiced Roast Parsnip Soup

This recipe was kindly provided by Ruth. Thank You!

“This is a very simple recipe: chop, mix, roast, and blend! And the result is yummy. I love the cumin seeds added at the end. Ooops, I just realised I needed to add lemon juice. Well, I will have to try it again then :-). It will definitely become a favourite here.” Nadia


  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seed, 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


  1. Heat oven to 220C/fan 200C/gas 7.
  2. In a bowl, mix together the oil and spices. Add the vegetables and mix well.
  3. 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.
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