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.
Ingredients for spiced roasted parsnip soup
To make this spiced parnsip soup you'll need:
- Parsnips - Don't worry if they're past their best. Soup is a great way of using up vegetables that might otherwise get thrown away.
- Potatoes - Use a floury variety that will add creaminess and thickness to the soup.
- Oil - Your regular cooking oil is fine. I usually use light olive oil.
- Spices - Cumin seeds, ground coriander and turmeric. If you don't have cumin seeds you can substitute them for ground cumin. Just add to the soup at the same time as the other ground spices
- Onion - I have substitued the onion with leeks in the past and that is also delicious.
- Garlic - You can use a garlic puree or paste or even garlic granules if you don't have fresh garlic
- Vegetable stock - If you don't need the soup to be vegan then chicken stock is also fine.
How do you make the soup?
The spiced parsnip soup is really easy to make. There is a full recipe card further down the page but basically you:
- Roast the parsnips and potatoes first with a little oil. Then chop them roughly. This step can be done just before or in advance. You can also use leftover roasted potatoes and parsnips after a roast dinner.

- Heat the oil in a saucepan. Add the cumin seeds and cook for a minute until fragrant. Then add the onion and cook gently for about 5 minutes till the onion is soft and translucent.

- Stir in the spices and garlic. Then add the vegetables and stock. Simmer for about 10 minutes and then blend.

- I usually just use a stick blender but you can transfer the soup to a jug blender instead.

Do you have to roast the vegetables before making the soup?
You could just simmer the potatoes and parsnips for longer 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 the soup. Just roast them along with the parsnips and potatoes. You could add carrots or sweet potato.
This parsnip soup is lightly spiced with cumin, coriander and turmeric. If you prefer an unspiced soup then you can miss out the spices. I'd probably just up the garlic and seasoning a little.
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.
In the pictures you can see here I've topped it with crispy roasted parsnip peelings. I coated them in a little oil and cooked in the air fryer for just 5 minutes.
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.
When to eat this roasted parsnip soup?
I think this spiced roasted parsnip soup works brilliantly as a light main meal with some bread on the side. You can also serve it as an appetiser.
If you have leftover roasted parsnips after a roast dinner then why not use them to make this soup too?
Can you freeze roasted parsnip soup?
Yes, this soup freezes really well. It's best to store it in individial portions so it's easy to defrost and reheat when needed.
Recipe

Roasted Parsnip Soup
Ingredients
- 350 g parsnips peeled and cut into quarters
- 260 g potatoes peeled and diced
- 1.5 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion diced
- 2 cloves garlic
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 500 ml vegetable stock
Instructions
- Preheat the oven to 180C
- Put the parsnips and potatoes in a roasting tray and drizzle with one tablespoon 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.
Video
Notes
Nutrition
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:
- Potato and Kale Soup
- Carrot and Ginger Soup with Marmite Croutons
- Tomato and Coriander Soup
- leftover roast vegetable soup
Keep in touch
Do let me know if you make this roasted parsnip soup. Or any of the my other recipes.
You can also stay up to date by following on Instagram, Facebook and Twitter.
I have linked this recipe to #CookBlogShare run by Sisley & Chloe which was hosted by Melissa at www.melissatraub.com.
Leanna Russell
I am thinking of using carrots instead of potato. Has anyone tried this?
Corina Blum
Hi Leanna
I'm sure it would work well with carrots. I haven't tried this exact recipe with carrots but I often put roasted spiced carrots into soups so I'm sure it would be delicious. Let me know if you try it. Corina
Jenny
This is the 2nd time making this soup as the whole family loved it. Thank you, it is delicious.
Corina Blum
Thanks for letting me know Jenny! I'm so happy you all like it. Corina
Diane
Hi Corina. Lovely simple delicious recipe. Thankyou. Just a note to say you forgot the onion and garlic in your method. If someone is new to cooking from scratch they may stumble over this. X
Diane
I’m so sorry. My apology for not reading through well enough. Please scrap my comment about the onion and garlic. Of. Purse it’s there! I stand by the first comment that it’s a delicious recipe. Thankyou x
Meg
Delicious!
I added a couple of roasted apples too.
Corina Blum
That sounds like such a tasty adaptation!
Choclette
Parsnips and spices go so well together. I love parsnip soup, but I've never tried roasting the parsnips first. Good call.
Corina Blum
Thanks Choclette! They were yummy when roasted first - the only problem was that I wanted to keep eating them!
Jacqui Bellefontaine
I love roasted parsnip soup. I 1st had it in Minneapolis nearly 30 years ago and have made i many times since although it has never quite tasted as good but that might have been something to do with the experience of being in the states for the 1st time. I shall try yours it looks delicious!
Corina Blum
I'm so pleased you like it Jacqui! There is something about trying something abroad and then not being able to quite match it when you get home again that sounds quite familiar!
Lesley
I love the flavours in this parnsip soup and that you have roasted the parsnip first to really add to the flavour of the soup. Delicious.
Corina Blum
Thank you Lesley! And yes, I'm glad you agree that if you have the time it is great to roast the parsnips first.
Eb Gargano | Easy Peasy Foodie
LOVE the flavours in this soup - yes I definitely think it's going to be soup weather for a few more weeks yet! Eb x
Corina Blum
I know! I thought spring was coming but it seems pretty cold again now - I've been wearing my woolly hat again! x
Chef Markus Mueller
Loving the use of the indian spices here.. I use turmeric alot, and can see it pairing really well with parsnips. The perfect bowl of soup to warm up with on a cold winters day!
Corina Blum
Thanks Markus! I love Indian spices and use them a lot so it was only natural to put them in this soup!
lauren
Parsnip soup is one of my favorite but these spices add so much more! The cumin coriander and tumeric add some much flavor and the parsnip is just slightly sweet with a natural spice.
Corina Blum
I love cumin, coriander and turmeric and they're so good in this soup. I use them a lot in curries too!
Julie
I looooove how thick this soup is! I'm with you -- I vastly prefer thick soups over thin broth-based soups. I will be on the lookout for parsnips this week so we can give it a go!
Corina Blum
Thanks Julie! I hope you like it.
Loreto and Nicoletta Nardelli
We usually like soup any time of the year! This is so thick and creamy, and such a nice color, too! Parsnip is underrated but so good!
Corina Blum
Thanks! I'm so pleased you like it - I love parsnips but my husband doesn't so I don't eat them as often as I'd like! This soup is great as I can make it for lunch.
Sharon
What a wonderful soup recipe. I love that it's full of vegetables and vegan too.
Corina Blum
Thanks Sharon! I think soup makes such an easy delicious light meal.
Kelly Anthony
Oh wow! This looks so velvety smooth! Parsnips are SO underrated. Love that you put them to good use in this yummy soup!
Corina Blum
Thanks Kelly! I just love roasted parsnips so usually I like to eat them like that but I am big fan of soups too and I loved the spices in this one.
Jenni LeBaron
This looks incredibly creamy and smooth! I love soup weather, but this would be a great vegan option I would eat year-round. A piece of crusty bread and I'm a happy girl.
Corina Blum
I do love soups all year round too! It's such an easy meal with a bit of bread.
Tammy
This looks super thick and creamy and I bet it is delicious! I've never had parsnip soup but I definitely need to try it now 😀
Corina Blum
I'm sure once you try you'll love it. Parnips are great in soup!
Chef and Steward
This is a very good use for parsnip! Thanks much for sharing this and roasting it just makes parsnips so much better.
Corina Blum
Roasting is brilliant for parsnips isn't it? I love them roasted as well as in this soup.
Anna
This roasted parsnip soup looks so smooth and creamy! Love that vibrant colour of it too! Would be perfect to warm up with a bowl of this on a chilly day! And what a bonus that it is vegan too!
Corina Blum
Exactly Anna! I'm so pleased that you like it too.
Kat (The Baking Explorer)
This looks so thick and comforting!
Corina Blum
Thanks Kat! I have made so many soups this winter but I am still happy to eat soup.
Denise
I never had parsnip soup! Yours looks so creamy and filling, I will have to try it!
Corina Blum
If you like smooth thick creamy soups then this is definitely something you might like! Hope you try it.
jacqui Bellefontaine
I love roast parsnip soup. I first had it on a press trip to Fargo, North Dakota, back in the 90s and I recreated its as soon as i got back hone. Roasting the parsnips gives the soup a whole new character.
Corina Blum
It is great to roast the parsnips first, isn't it? I'm sure your parsnip soup is amazing too.
Balvinder
I love parsnips a lot and use them in sweet and savory recipes. Your soup looks delicious and the addition of turmeric gives it a pretty color
Corina Blum
Thanks Balvinder. I haven't made any sweet recipes using parsnips yet but I have seen a few I would like to try. It would be a great way of getting the kids to actually eat their vegetables!
Gloria
This looks like a great way to start Easter dinner. Love parsnips, but I have never made soup with them. I love roasting the veggies too. Brings out the natural sweetness.
Corina Blum
I agree. Roasting vegetables gives them so much flavour and especially with sweeter vegetables like parsnips.
Choclette
Cor! That soup looks just the way I like it - so beautifully thick. I 'm a sucker for parsnip soup - it's one of my favourites.
Corina Blum
It's definitely thick! I love thick soups too and I'm really glad you like this one.
kim
Yum! What a comforting meal!! Love how easy and delicious this is!
Corina Blum
I'm always happy with easy recipes! I'm really pleased you like this.
Marie-Charlotte Chatelain
I am a huge fan of parsnip soups and what I love about this recipe, is that it is completely dairy-free! Hm.. this one is going on the dinner wishlist!
Corina Blum
Parsnips are so tasty, aren't they? I think they're one of my favourite vegetables and they're lovely in soup.
Sabrina
Thanks for the idea of adding roasted chickpeas to the top. It was amazing!
Corina Blum
I'm so pleased you like it Sabrina. Roasted chickpeas are one of my favourite toppings for soups like this.
Demeter
I love the flavor that roasting the veggies adds to this soup. So comforting and delicious!
Corina Blum
Roasting the veggies first is really worth it! I find it hard to stop myself eating the veggies before they go in the soup though.
Annemarie
This soup looks so cozy! I bet it's extra delicious with roasted chickpeas on top.
Corina Blum
Oh it is so good with roasted chickpeas on top! I love them just by themselves so it's always worth making a big batch so I've got enough for snacks and for soups and salad toppings.