Description
This Spiced Roasted Parsnip Soup is bold, cozy, and naturally vegan. Roasting parsnips caramelizes their natural sweetness, while cumin, turmeric, and curry spices create a comforting, flavorful soup perfect for cold days or plant-based meals.
Ingredients
Scale
- 600g parsnips, peeled and chopped
- 1 large onion, roughly chopped
- 3 garlic cloves, peeled
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp mild curry powder (optional)
- 750ml vegetable stock (plus extra if needed)
- Salt and black pepper, to taste
- Optional: 1 medium apple or 1 potato, peeled and chopped
- Optional: ½ cup coconut milk or oat cream
- Garnish: toasted seeds, chopped herbs, swirl of coconut cream
Instructions
- Roast the vegetables: Preheat oven to 200°C (400°F). Place parsnips, onion, and garlic on a tray. Drizzle with olive oil and sprinkle with cumin, turmeric, curry powder (if using), salt, and pepper. Roast 25–30 minutes until golden and soft.
- Simmer with stock: Transfer roasted vegetables to a pot. Add vegetable stock and simmer 5–10 minutes.
- Blend: Puree with an immersion blender or high-speed blender until smooth. Add more stock or water as needed.
- Add creaminess (optional): Stir in coconut milk or oat cream. Reheat gently.
- Season and serve: Adjust salt and pepper. Garnish with coconut cream, herbs, or toasted seeds.
Notes
- Roasting parsnips enhances sweetness and flavor.
- Add apple for a sweet-tart balance or potato for extra creaminess.
- Spice it up with chili flakes or extra curry powder.
- Stores well in the fridge (4 days) or freezer (3 months).
- Pairs perfectly with bread, salad, or roasted chickpeas on top.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups & Stews
- Method: Roasted, Blended
- Cuisine: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
Keywords: Spiced Roasted Parsnip Soup, parsnip soup vegan, roasted parsnip soup, creamy parsnip soup, parsnip and apple soup, parsnip potato soup