Warming Parsnip Soup (Ve)

This hearty and fragrant soup is perfect for those cold days when you need something warming and nourishing. Packed with spices and rich in nutrients, it's a comforting way to enjoy the sweetness of parsnips while supporting your immune system.

Ingredients:

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds (plus extra for topping)
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• 1 large onion, roughly chopped
• 2 garlic cloves, peeled
• 675g parsnips, peeled and diced
• 2 plum tomatoes, quartered
• 1.2 litres vegetable stock
• 1 tbsp fresh lemon juice

Method:

1. Preheat your oven to 220°C (fan 200°C, gas mark 7).
2. In a large mixing bowl, combine the olive oil, coriander seeds, cumin seeds, turmeric, and mustard seeds.
3. Add the diced parsnips, onion chunks, garlic, and quartered tomatoes to the bowl, making sure everything is evenly coated in the spiced oil mixture.
4. Spread the vegetables out on a baking tray and roast for about 30 minutes, until the parsnips are soft and caramelised.
5. Transfer the roasted vegetables to a blender or food processor along with 600ml of vegetable stock. Blend until you reach a smooth consistency.
6. Pour the blended mixture into a pot, add the remaining 600ml of stock, and season with salt and pepper. Warm the soup gently over a low heat.
7. Once heated through, remove from the heat and stir in the lemon juice.
8. Serve hot, garnished with a sprinkle of cumin seeds for an extra kick.

Enjoy! And tag us in your recipes on social @drveganco. 

Try these recipes next:

• Immune-supporting ginger tea (Ve)
• Sweet potato fritters (Ve)
• Crispy kale crisps (Ve)