Spicy Roasted Parsnip Soup with Turmeric

Aromatic flavours of natural herbs and spices transform the ordinary Parsnip into a delicious heartwarming soup. Quick and easy to make.


· 675g parsnips, diced

· 2 Tbsp olive oil

· 2 plum tomatoes, quartered

· 1 large onion, cut into 6-8 chunks

· ½ tsp Earth Signature Turmeric powder

· 1 tsp coriander seeds

· 1 tsp cumin seeds, extra to garnish

· ½ tsp mustard seeds

· 2 garlic cloves

· 1.2l vegetable stock

· 1 Tbsp lemon juice


  1.  Mix olive oil, coriander seeds, cumin seeds, Earth Signature turmeric powder, and mustard seeds in a medium size bowl as per the spoon measurements provided in the ingredients list.
  2. To the mix above, add one large onion cut into 6-8 chunks, add two garlic cloves, the diced Parsnips, and the tomatoes and mix well.
  3. Heat oven to 2200C. Spread the mix over a baking sheet, then roast for 30 mins until tender.
  4. Once done, put it into a food processor or liquidizer with 600ml vegetable stock and process until smooth.
  5. Pour into a pan, add the remaining 600ml vegetable stock, season, then heat until barely simmering.
  6. Remove from the heat and stir in 1 tablespoon lemon juice. Garnish with cumin seeds.

Prep TimeCook TimeTotal TimeServings
10 minutes35 minutes45 minutes4

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