Thick, smooth and creamy, this roasted parsnip soup is a deliciously healthy recipe that's perfect for a light lunch. It's lightly spiced and so comforting as well as being dairy free, gluten free and vegan.
There are not many recipes more comforting than a big bowl of steaming hot soup. It may be the beginning of March but I think it's still going to be soup weather for a little longer. In fact, I am happy to eat soup all year round!
I love making soups at home as they are so easy to make as well as being healthy and delicious. This roasted parsnip soup is a really simple meal but full of flavour. It's got cumin, coriander and turmeric to add a lovely warmth and spiciness that goes brilliantly with the roasted vegetables.
Do you have to roast the vegetables before making the soup?
You could just simmer the potatoes and parsnips for longer at step 6 and not bother roasting them first. However, roasting the vegetables first really brings out their flavour. If you have time, it's a step worth taking!
Can you adapt this roasted parsnip soup?
If you have a few other root vegetables that you want to use up then you can add them to soup. Just roast them along with the parsnips and potatoes in step 2. You could add carrots or sweet potato.
Can you make the soup thinner?
I love thick filling soups and you can see from the picture that this is a super thick soup. If you prefer your soup to be slightly thinner, then just add a little more stock.
What can you serve with this roasted parsnip soup?
I think some fresh bread is always a great side dish with a bowl of soup. I love dipping bread into the soup.
What can you top this soup with?
One thing I love to top this spiced soup with is crispy roasted chickpeas. They are easy to make and can be roasted at the same time as the vegetables. They're also a great way of adding some extra protein.
Crispy croutons are a another great choice, either homemade or bought.
I would also love to try making some parsnip crisps one day as I think they'd be great.
Can you reheat this roasted parsnip soup?
This soup is great for batch cooking. I like to make a big pot and then store the leftovers in the fridge for a couple of days. I usually reheat it in the microwave but you can also reheat it on the stove. It does become thicker the next day so you might need to add a little extra stock when you reheat it.
Recipe for Roasted Parsnip Soup
- 350 g parsnips peeled and cut into quarters
- 260 g potatoes peeled and diced
- 1.5 tbsp oil
- 1 tsp cumin seeds
- 1 onion diced
- 2 cloves garlic
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 400 ml vegetable stock
Preheat the oven to 180C
Put the parsnips and potatoes in a roasting tray and drizzle with one tbsp oil. Roast in the oven for 40 minutes.
Heat the rest of the oil in a saucepan. When it is hot, add the cumin seeds. Cook for half a minute then add the onion.
Cook gently for 5 minutes then stir in the crushed garlic and other spices.
Cook for another minute then add the roasted parsnips, potatoes and stock.
Simmer gently for 10 minutes.
Blend using a stick blender.
Nutritional information is approximate and a guideline only.
More soup recipes
As I said I love soups. Why not check out my soup recipe collection? Or have a look at one of these:
I'm sure you'll also love my leftover roast vegetable soup!
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Places I'm sharing this roasted parsnip soup!
Cook Blog Share hosted by Jacqui at Recipes Made Easy