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

Cook Time 50

Total Time 1

Servings

Calories 369kcal

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

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