Parsnip Soup - A Delicious Roast And Lightly Spiced Parsnip Soup

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.

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)Curry ♥ Lentil Curry
Potato And Cauliflower Curry ♥ Spicy Leek And Potato Soup ♥ Celery Soup
Easy Onion Soup ♥ Curried Lentil Soup

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

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

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!