Spicy parsnip soup

Autumn is finally casting it’s multi-hued shadow over our city, changing leaves from green to yellows and varying shades of red or orange. Summer has had a tight grip on the throne and has refused to abdicate, up until now. Nights are somewhat cooler and the produce at the growers market has started to reflect the changing seasons. Parsnips, swede, pumpkins, ruby coloured plums and pale lemon coloured quinces.

The knobbly root vegetable parsnip, has a lovely creamy white flesh and lends itself well to soups and purΓ©es. Roasting the veggies in the spice mix adds a wonderful depth of flavour and whilst this may not be the prettiest of soups, it is earthy, certainly quite spicy and heartily warming.

SPICY PARSNIP SOUP

WHAT YOU NEED
2 tbsp olive oil
500g parsnip, peeled and diced
1 potato, peeled and diced
1 red onion, peeled and cut into 8 chunks
2 cloves garlic, peeled
1 tsp ground coriander,
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp mustard seeds
1/4 tsp chilli powder
1 litre vegetable stock
Salt

HOW YOU DO IT
Preheat oven to 180C and line a baking tray with baking paper. Place all the diced and chopped veggies including the garlic, into the tray. Sprinkle over the spices, pour over the olive oil and mix the veggies until they are well coated in the spice mixture.
Bake for 20 minutes, then stir the vegetables. Bake for another 20 minutes or until the vegetables are tender.
Once the vegetables are tender, place them in a large saucepan, add the vegetable stock and bring to the boil.
Simmer for ten minutes then allow to cool for a few minutes before blending with a stick blender. Check for seasoning and add a bit of extra water if the soup is too thick for your liking, I added 3/4 cup. Bring the soup back to a simmer and serve.
We ate it with sourdough toast and hunks of Manchego and blue cheese.
Serves 4 for lunch or 2 very hungry grown ups for dinner (with a little leftover for someone the next day.)

A Cheergerm recipe

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35 thoughts on “Spicy parsnip soup

  1. Only recently discovered the parsnip as I was as never really sure what to do with it before…. Now I know its special spicy nature, I have enjoyed it in purees and soups. Your recipe looks delightful and we will put it aside for next fall when our thoughts return to the roots. πŸ˜‰

  2. Love that you’ve roasted the veg with the spice mix first Lisa. It must add a great depth of flavour. Look forward to giving this one a try… craving a little comfort food with these cooler evenings we’re now getting.

    • It does intensify the flavour. The chilli powder I use has quite a kick, so the soup does too. But a delicious one. I am looking forward to trying a new bunch of wintery and autumnal recipes, it’s easier to cook in the cooler weather hey?

    • Thank PR! In culinary training, we call it ‘mise en place’, or everything ‘in its place’. I will say though that sometimes, when I am not photographing, it isn’t quite as neat and tidy! I do try and keep my photos pretty ‘real’ with just a modicum of food styling going on. Mostly. 😁

  3. Parsnips are wonderful, trouble is, I’d compulsively nibble at the roasted bits until they’d disappeared, because I especially love parsnip roasted. Still too warm here for soup, but I’ll keep your recipe on the off chance it does cool down….

  4. A perfect recipe for the coming season. At last the root vegetables are appearing. Love this soup and plan to make it as soon as I get that veggie stock made. Thanks Lisa.

    • I admit to feeling some relief that soup season is upon us, I can make up huge batches with which to feed to the Yak and myself. An easy dinner. This is a nice spicy one to throw into the ‘soup mix’ so to speak. Do you grow parsnips Francesca?

    • I think the roasting does mellow the parsnip a little. Maybe worth another try? (Maybe surround yourself with a few lovers of parsnip though, just in case it’s still ‘not your cup of tea’)!

  5. This recipe does sound good! I have made parsnip soup before and it was, well, disappointing but it had no spice in it, just garlic and thyme. I much prefer the sound of this. Really like the idea of roasting the vegetables first to concentrate the flavours.

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