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Spiced Parsnip Soup
February 11, 2023 0 By RimmersRecipes![20220220_141725-01](https://rimmersrecipes.co.uk/wp-content/uploads/2023/02/20220220_141725-01-600x493.jpeg)
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![20220220_141725-01](https://i0.wp.com/rimmersrecipes.co.uk/wp-content/uploads/2023/02/20220220_141725-01-600x493.jpeg?resize=600%2C493&ssl=1)
![20220220_141725-01](https://i0.wp.com/rimmersrecipes.co.uk/wp-content/uploads/2023/02/20220220_141725-01-600x493.jpeg?resize=600%2C493&ssl=1)
Course | Starter, Starter Dish |
Cuisine | Soup |
Prep Time | 10 Minutes |
Cook Time | 1 Hour |
Servings |
Ingredients
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds plus extra to garnish
- 1 tsp Ground Turmeric
- 1 tsp mustard seeds
- 1 large onion cut into 8 chunks
- 2 garlic cloves
- 675 g parsnips diced
- 2 plum tomatoes quartered
- 1.2 l vegetable stock
- 1 lemon squeezed
Ingredients
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Instructions
- Heat oven to 220C/fan 200C
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp ground turmeric and 1 tsp mustard seeds.
- Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
- Spread out in to a large roasting tray, then roast for 30 mins until tender.
- Spoon into a food processor with 600ml vegetable stock and blitz until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then simmer to heat.
- Remove from the heat and squeeze in lemon juice. Garnish with roasted cumin seeds.