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Parsnip Soup - A Delicious Roast And Lightly Spiced Parsnip Soup

Updated on October 10, 2014

Parsnip Soup Recipe

I made this parsnip soup as a starter for Christmas dinner last year and it went down so well that I have been making this particular parsnip soup ever since!

My homemade parsnip soup uses vegetable stock and olive oil, so it is suitable for vegetarians, but if you don't require a vegetarian parsnip soup recipe you could substitute the vegetable stock for chicken stock and roast the parsnips alongside your meat if you prefer.

What I love about cooking is taking something as simple as a parsnip and transforming it into something which is as delicious, warming and filling as this parsnip soup.

This parsnip soup certainly ticks all the boxes.

Parsnip soup is one in my series of 'Healthy Vegetarian Recipes'.
Click the links to view the other recipes.Easy, Creamy Eggplant (Aubergine)CurryLentil Curry
Potato And Cauliflower CurrySpicy Leek And Potato SoupCelery Soup
Easy Onion SoupCurried Lentil Soup

Equipment You Will Need To Make The Parsnip Soup - Parsnip soup can be made with just a few items of equipment

You will, more than likely, have most of the equipment needed to make this warming parsnip soup. But, the essential items that you will need are:

  • Cutting Board
  • Chefs Knife
  • Baking Tray
  • Non Stick Soup Pan
  • Blender

Ingredients For The Parsnip Soup Recipe

The Ingredients you will need to make this parsnip soup

The ingredients you will need to make this tasty parsnip soup!

1tbsp olive oil

1 tsp coriander seeds

1 tsp cumin seeds , 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

What You Need To Do To Make The Parsnip Soup

Just follow the instructions to make this yummy parsnip soup recipe

Here's what you need to do to make this tasty parsnip soup recipe!

First of all you need to pre heat the oven to 200C or gas mark 7.

Mix the spices, together with the oil, in a large bowl.

Add the vegetables to the bowl and mix well, making sure that the vegetables are well covered with the oil and spice mix.

Put the vegetables on to a heavy baking tray and then roast for about 30 mins, or until tender.

Once the vegetables are tender, spoon them into a blender together with half the stock and blend until smooth in consistency.

Pour the blended vegetables into a pan with the rest of the stock, season and heat until gently simmering.

Remove the pan from the heat and stir in the lemon juice, garnish with cumin seeds and serve immediately.

Now all thats left to do is enjoy the parsnip soup!

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