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Spice-y Parsnip Soup


1 medium onion, roughly chopped

1 clove garlic

4 parsnips, peeled and chopped into chunks

2 carrots, peeled and chopped into chunks

3 tsp ground cumin

one small chunk of fresh ginger, about 1cm cube

1 tsp ground coriander

½ tsp turmeric

700ml vegetable stock

small bunch of coriander to serve

Preheat the oven to 180.

Place all the vegetables into a large bowl. Thoroughly coat with olive oil and the spices.

Place on a baking tray and roast until soft and golden (about 30-40 minutes).

Remove from the oven and place in a blender with the hot stock. Add seasoning to taste.

Sprinkle with the chopped coriander and serve.

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