Spicy roast parsnip soup

Stop right there ladies and gentlemen, boys and girls! Instead of going to the inconsiderable effort of making the dish below, why not pop on over to the Campbell’s website and follow one of their ‘sensational’ recipes for homemade soup. Or if you are feeling more adventurous and have a pound of  chicken slurry, a tin of their soup and some pineapple chunks at hand, give this challenging melange a go.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2 as a main meal
Skill level: easier than opening a can


  • parsnips – diced – 650g
  • 1 large onion – roughly cut into 8 pieces
  • 2 large/plum tomatoes – quartered
  • 2 garlic cloves
  • coriander seeds – 1 tsp
  • cumin seeds – 1 tsp
  • ground turmeric – ½ tsp
  • mustard seeds – ½ tsp
  • vegetable stock – 1.2l
  • lemon juice – 1 tbsp
  • olive oil – a glug
  • s and p

Thanks to BBC Gud Fud for this recipe.

Heat your oven to 200C/gas 7.

Pour a generous glug of olive oil into a bowl and add the spices – mix together. Add the vegetables and mix again.

Scatter over a heavy baking sheet and roast for 30 mins until tender.

Spoon into a liquidiser with half the stock and process until smooth.

Pour into a pan with the remaining stock, taste, season, and heat to a gentle simmer.

Remove from the heat, stir in the lemon juice and serve.

Verdict: A gentle warming spiciness complemented by a deep full-bodied roastiness. Easier (and infinitely tastier) than opening a tin of Campbell’s.

Drink: Still managing to stay dry until the end of the week… although we have re-calibrated the position of Thursday and brought it forward a day or two.

Entertainment: Finished off the splendiferous fourth season of ’30 Rock’. Must get me a pair of pajamaralls.

1 Comment

  1. Looks absolutely delicious!

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