Spicy Roasted Parsnip Soup
This flavorful and comforting recipe offers a delightful combination of roasted parsnips, tomatoes, and fragrant spices blended into a smooth and creamy soup. With the warmth of cumin, coriander, and turmeric enhanced by the zesty touch of lemon juice, this dish is sure to bring a burst of delicious flavors to your table. A nourishing and satisfying meal perfect for chilly days.
— Constant Cookbook
Ingredients
- 2 tbsp 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
Instructions
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ 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 over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
- Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 233 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Fiber Content: 10 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.1 milligram of sodium
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