Emma Tingly tastebuds with this comforting spiced parsnip soup
Parsnips are plentiful in the shops and another way to use them, alongside the Sunday roast is to make some spiced parsnip soup. Creamy parsnips with cumin and coriander, yum!
Ingredients
2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into chunks
2 garlic cloves, sliced
675g parsnips, diced
1.2l vegetable stock
How to make Spiced Parsnip Soup
Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together the olive oil, coriander seeds, cumin seeds, ground turmeric and mustard seeds.
Add to this bowl the large onion, garlic cloves, and parsnips and mix well.
Spread over a baking sheet, then roast for 30 mins.
Add the contents of the baking tray into a food processor or liquidiser with half the stock and blitz until smooth.
Pour this mixture into a pan with the remaining 600ml vegetable stock, season, and then heat until the soup reaches a simmer.
Remove from the heat, serve and garnish with extra cumin or coriander seeds.
Note: If you don’t have a food processor or liquidiser, then add the baking tray contents to a pot filled with the vegetable stock and use a stick blender to blend the vegetable mixture.
Spiced Parsnip Soup
Ingredients
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion cut into chunks
- 2 garlic cloves sliced
- 675 g parsnips diced
- 1.2 l vegetable stock
Instructions
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together the olive oil, coriander seeds, cumin seeds, ground turmeric and mustard seeds.
- Add to this bowl the large onion, garlic cloves, and parsnips and mix well.
- Spread over a baking sheet, then roast for 30 mins.
- Add the contents of the baking tray into a food processor or liquidiser with half the stock and blitz until smooth.
- Pour this mixture into a pan with the remaining 600ml vegetable stock, season, and then heat until the soup reaches a simmer.
- Remove from the heat, serve and garnish with extra cumin or coriander seeds.
