Spicy Roasted Parsnip Soup
Spicy Roasted Parsnip Soup is just what's needed on chilly days: comforting, warming and delicious.
Try it topped with crispy parsnip shards, spiced croutons and a swirl of coconut milk.
Ingredients
Spice Mix
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp ground fenugreek
- 1 tsp ground turmeric
- ½-2 tsp chilli powder or flakes hot or mild
For the roasted parsnips
- 800 g parsnips (weight before prep) peeled and diced
- 25 g coconut oil, melted or other preferred oil
- 2 tsp Spice Mix
- salt and black pepper
For the croutons
- 15 g coconut oil melted
- 1 pinch each ground cumin, coriander, turmeric, chilli, salt
- 100 g crusty bread cut into 1cm cubes
For the parsnip shard garnish
- 1 medium parsnip trimmed and peeled
- 15 g coconut oil melted
- 1 pinch each ground cumin, coriander, turmeric, chilli, salt
For the soup base
- 25 g coconut oil or other preferred oil
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 large onion chopped
- 6 cloves garlic finely chopped or grated
- 8-10 g ginger finely chopped or grated
- 2 red chillies deseeded, finely chopped
- 2 level tbsp Spice Mix
- 1 level tsp salt
- 1 rounded tsp brown sugar or other sweetener
- ½ tsp black pepper
- 750-900 ml stock or water
- 150 ml coconut milk optional
- ¼ lemon juice only
To serve (optional)
- coconut milk
- coriander leaf
- ground cumin
- chilli flakes
Instructions
Make the Spice Mix
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In a small bowl or jar, stir or shake all the spices together then set aside.
Roast the parsnips
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Preheat the oven to 220C / 200C Fan / Gas 7
Put the prepared parsnips on a roasting tray big enough to fit them in a single layer. Toss with the oil, Spice Mix plus salt and pepper.
Roast for 20 minutes or until charred and just tender.
Remove from the oven and set aside.
Make the croutons
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Stir together the oil and spices in a small bowl then add the bread cubes.
Toss well so the bread is coated.
Put the bread cubes on a small baking tray in a single layer.
Cook at 220C / 200C Fan / Gas 7 until crispy and browned all over, turning occasionally and making sure they don't burn (10-15 minutes).
Remove from the oven and set aside.
For the parsnip shard garnish
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Using a potato peeler, slice the parsnip very thinly then place on a baking tray in a single layer.
Stir together the oil and spices, drizzle them over the parsnip and toss well.
Cook at 220C / 200C Fan / Gas 7 until crispy and browned all over, turning occasionally and making sure they don't burn (7-10 minutes).
Remove from the oven and set aside: they will crisp further as they cool.
Make the soup base
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Heat the coconut oil in a saucepan over medium high heat.
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Stir in the cumin and mustard seeds and cook until they pop and sputter.
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Reduce the heat to medium then add the onion and cook until it's becoming soft and translucent (10-12 min).
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Stir in the garlic, chillies and ginger and cook, stirring, for 2 min.
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Add the roasted parsnips, 2 level tbsp of Spice Mix, the salt, sugar and black pepper.
Stir in 750ml of the stock, scraping up any browned bits from the bottom of the pan.
Put on a lid and bring to the boil before reducing the temperature to a gentle simmer.
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Simmer until all the vegetables are soft and any rawness has gone from the spices (approx 12-15 min).
Use a stick blender to whizz the soup to your preferred consistency.
Stir the coconut milk if using, or thin the soup with extra stock or water if preferred.
Taste and add more seasoning if needed.
To serve
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Stir in the lemon juice then divide the soup between four bowls.
Add a swirl of coconut milk if liked, then scatter with the croutons, parsnip shards and coriander leaf. Sprinkle over the cumin and chilli flakes and serve.
Without the garnishes, the soup can be chilled and stored in the fridge for 3 days or frozen.