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Spiced Parsnip Soup
Active Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
INGREDIENTS
- 1 kg Parsnips
- 1 tbsp Olive Oil - or vegetable oil
- 3 tsp Ground Coriander
- 1½ tsp Hot Chilli Powder
- ¾ tsp Ground Nutmeg
- 1 litre Vegetable Stock - or 2 stock cubes with 1 litre water
- Salt
INSTRUCTIONS
- Pre-heat your oven to 220℃/200℃ fan.
- Roughly chop the parsnips (500g) and place into a roasting tin. Toss them in the olive oil (1 tbsp) so they are even coated.
- Roast the parsnips for 30 minutes until soft in the middles.
- Heat the vegetable stock (1 litre). Stock cubes - make up the stock using 1 litre of boiling water and 2 cubes. Pre-made stock - Heat 1 litre of stock either in the microwave or on the hob until piping hot.
- Place the parsnips, stock, spices (3 tsp ground coriander, 1½ tsp chilli powder and ¾ tsp ground nutmeg), and salt (to taste) into a blender.
- Blend until smooth and serve. I used a stand blender, however this this can also me made using a stick blender.
NOTES
I have served this soup with a garnish of sour cream and chopped fresh chillis. These make a perfect accompaniment, but it's also delicious without.
NUTRITIONAL INFORMATION
Calories: 235kcal | Carbohydrates: 49g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1031mg | Potassium: 957mg | Fiber: 13g | Sugar: 14g | Vitamin A: 756IU | Vitamin C: 43mg | Calcium: 94mg | Iron: 2mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.