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Roasted Parsnip Soup
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.
Course
Light main, Soup
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
2
Calories
369
kcal
Author
Corina Blum
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
Metric
-
US Customary
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
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
369
kcal
|
Carbohydrates:
64
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Sodium:
1030
mg
|
Potassium:
1329
mg
|
Fiber:
13
g
|
Sugar:
14
g
|
Vitamin A:
552
IU
|
Vitamin C:
61
mg
|
Calcium:
108
mg
|
Iron:
3
mg