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:
- Preheat your oven to 220°C (fan 200°C, gas mark 7).
- In a large mixing bowl, combine the olive oil, coriander seeds, cumin seeds, turmeric, and mustard seeds.
- Add the diced parsnips, onion chunks, garlic, and quartered tomatoes to the bowl, making sure everything is evenly coated in the spiced oil mixture.
- Spread the vegetables out on a baking tray and roast for about 30 minutes, until the parsnips are soft and caramelised.
- Transfer the roasted vegetables to a blender or food processor along with 600ml of vegetable stock. Blend until you reach a smooth consistency.
- 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.
- Once heated through, remove from the heat and stir in the lemon juice.
- Serve hot, garnished with a sprinkle of cumin seeds for an extra kick.
Enjoy! And tag us in your recipes on social @drveganco.
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