I love a good parsnip, but I don’t eat enough of them. This recipe maximises the flavours of the parsnip by roasting them before using them to make a soup with spices. It is another beautiful, warming Winter soup. Dollop Thick Thick Yoghurt on top, or some home made Creme Fraiche.
Are you looking for similar recipes? Try Carrot and Parsnip Turmeric Soup, Creamy Parsnip Soup with Curry Spices, Cream of Mushroom Soup, Parsnip and Barley Soup with Garlic and Sage, Spicy Parsnip Soup with Crispy Garlic, and Spicy Roasted Carrot and Apple Soup.
This is a recipe from our first blog, which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Roasted Parsnip Soup with Spices
2 Tbslpn Olive OIl
1 tspn coriander seed
1 tspn cumin seed
0.5 tspn turmeric powder
0.5 tspn brown or yellow mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves, peeled
700g parsnips, peeled and cut into 2cm dice
2 large carrots, peeled and cut into 2cm dice
2 tomatoes, quartered
1.2 litres vegetable stock or water
1 Tblspn lemon juice
sea salt and freshly ground black pepper
Preheat oven to 220C. In a bowl, mix the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet and roast for 30 minutes until tender.
Place the roasted vegetables into a food processor with half the stock and process until smooth. Pour the puree into a pan with the remainder of the stock and heat until barely simmering.
Remove from the heat and stir in the lemon juice. Garnish with cumin seeds if desired.
Garnish with chopped herbs and serve hot.
recipe notes and alternatives
This soup can be frozen.
I love this soup with crispy garlic – slice cloves of garlic lengthwise (about 1 clove per 2 people), and place into olive oil heated over a medium heat. Allow to sizzle until golden and crisp (but not dark brown and bitter). Top the soup with the garlic slices.