RECIPE Gluten & Dairy Free Parsnip Soup

I found this lovely recipe on the BBC Good Food website.
I had a couple of parsnips going spare from my roast on Sunday and my fridge seemed to contain exactly the ingredients required (and not much else). I love it when that happens.

I followed the recipe exactly but my parsnips were underdone. I don't think I chopped them small enough so ensure that they are diced otherwise you'll need to roast your veg for a bit longer.

I would slightly change this recipe. I reckon the tomatoes are an odd addition and I would maybe try a sweet potato next time and add a bit more liquid. Otherwise, this is a fab recipe and a lovely winter warmer and was great the next day microwaved for my lunch.

Spicy roasted parsnip soup


2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice


Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together the oil and spices.
Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with half the stock and process until smooth.
Pour into a pan with the remaining stock, season, then heat until barely simmering.
Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.


Popular posts from this blog

The UK Gluten Free Sunday Roast Guide!

Modern Feminism and Baking

The UK Gluten Free Beer Guide!