Bring warmth to a cold winter night with this delicious and healthy roast parsnip soup. Infused with exotic flavours of cumin, turmeric and garam masala, it’s easy to make and very cost-effective.
Enjoy with homemade crusty bread or sandwiches as a starter, quick meal or late night snack.
Spicy Roast Parsnip Soup
The crusty bread pictured in this article was made using the Easy Bloomer Loaf recipe, with 25% Wessex Mill Six Seed flour. It gave the bread a lovely texture to compliment the soup.
- Chopping board
- Sharp knife
- Garlic press (optional)
- Small and large saucepan
- Large baking tray
- Kitchen foil
- Disposable kitchen gloves
- Food blender
- 1.5 kg parsnips
- 1 onion
- 3 tbsp olive oil
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp ground turmeric
- 2 garlic cloves
- 3 litres vegetable stock
- 2 tsp garam masala
- 2 tsp mustard seeds (optional)
This makes a decent amount of soup for the week. What isn’t eaten for one meal can be re-heated on a future occasion, lunch or dinner.
- Preheat oven to 200°C (220°C non-fan).
- Remove the top and tail of parsnips. Slice them in half lengthways.
- Slice the onion into quarters. Crush the garlic cloves.
- In a small bowl, mix coriander seeds, cumin seeds, turmeric, crushed garlic, garam masala and mustard seeds with olive oil.
- On a large baking tray, lay out a sheet of kitchen foil and brush with oil.
- In a large bowl, add parsnips slices and onion quarters. Coat with oil/spice mix.
- Spread the parsnip slices onto the oiled baking sheet.
- Bake for 30-40 minutes, until parsnips are tender.
- Remove parsnips from oven.
- Add to a food blender, pour in the vegetable stock and blitz.
- May need to be done in stages depending on the capacity of your blender.
- Heat (or re-heat) some up in a saucepan for the meal.
- Finish with some cream and seeds.
This soup goes well with grilled aubergine (eggplant for the colonies) sandwiches. For non-vegetarians, a smoked ham sandwich really hits the spot.
Hints and Tips
- Use disposable gloves to apply the oil and spice mixture to the parsnips, to avoid turmeric staining your hands.
- The parsnips can be left to cool after they come out of the oven, which makes them easier to handle. Also some blenders, such as a “Nutribullet”, do not take hot foodstuffs.
- Vegetable stock is readily available from supermarkets. It can also be made by combining vegetable bouillon with water.
- The vegetable stock can be substituted for chicken stock (non-vegetarian of course). It’s down to personal taste and preference.
- The cats might find the parsnips interesting.