Roasted Parsnip Soup

Roasted Parsnip Soup


p1040553We had dear friends stay for the weekend and after they left GD and I did an inventory of all the food stuffs we had left over from the visit. I expect like us a lot of people often end up with a fair bit of  ‘just in case’ food left over after visitors have left.

On the Friday leading up to the weekend we had gone to our local farm shop to purchase lovely fresh veg for a Sunday roast for seven, however such a lovely Sunday morning dawned that we headed off up the coast to the  quayside port of Padstow, forgoing the roast dinner planned for the rain forecasted day and instead had delicious food in the sunshine overlooking the multitude of bobbing boats that tied up all along the jetty walkways.

So left with an armful of parsnips on a Monday morning I set about making this very simple parsnip soup based around an original recipe found at

I had around 900 grams of parsnips to work with after I had cleaned them ( just a light wash and scrape of the worst of the skin ) topped and tailed. With the finished soup we had enough for two good sized bowls for today’s lunch and filled 4 tubs taking two smaller servings apiece, so 10 servings in total.

We had some gorgeous rustic bread left over too  (two days old) so we sprinkled it with water and wrapped it in a piece of foil (save and reuse again if its clean ) do think about reusing foil instead of throwing out if you can. Place the bread parcel in the oven for about 8 minutes at the end of roasting the veg, that way its refreshed and nice and warm to eat with the with the soup. If you like it crusty remove the foil and let crisp up in the cooling oven while  you blend the soup.

Serves 10

3 tablespoons of cold pressed olive oil.

1 1/2 tsp coriander seeds.

1 1/2 tsp cumin seed and extra to garnish.

3/4 tsp ground turmeric.

3/4 tsp mustard seed.


Large bunch of parsnips topped tailed and diced.

3 large tomatoes quartered.

3 medium onions peeled and chunked.

3-4 garlic cloves peeled.


1 & 3/4 – 2 Litres  of vegetable stock.

2 tbsp fresh lemon juice.


Heat the oven 220 c / 200 c fan /gas 7.

In a large bowl combine the oil, spices,  parsnips, tomatoes, onions and garlic.

Mix well and transfer to two heavy roasting trays, bake 30 mins until tender.

In a processor or blender liquidize with half the stock. Did mine in two batches so as not to overwhelm the motor.


Pour into a saucepan with the remaining stock, use less or more stock to get the right consistency for your liking, bring to a simmer. Season your soup  and adjust the soup to your tastes. For this batch I had run out of cumin so I added smoked paprika, one of GD’s favourite spices.

Heat through but do not boil. Remove from heat and stir in the lemon juice. Spoon into bowls and add  your garnish.

I wanted some for the freezer so I left to cool thoroughly popped the cooled soup into two portion sized freezer tubs and labelled them.


Hope you enjoy this soup as much as GD and I do. For some people it is hard to adjust their tastes from  sweetened canned soup, but I encourage you to have a go, the reward of being able to taste the wonderful flavour of naturally sweet root vegetables roasted and seasoned with delectable spices and seasonings,  is so worth the effort.

Making soup I find is one of the most rewarding forms of cooking, from sourcing vibrant seasonal veggies full of vitality and life giving energy to the handling and preparation, the feel of the fresh vegetables in the hand and the wonderful aromas that then fill the kitchen and tantalize the taste buds  as the pot simmers away.

Soup making is not just for the autumn/ winter months either, there are wonderful spring/summer soups waiting to be made too. For anyone wishing to touch base once more with seasonal produce this is a very good place to start.



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