Cumin Spiced Parsnip Soup

Cumin-spiced parsnip soup

Category: Main meal, Snack/side dish, Soup | Serves: 4-6

Prep time: 15 minutes | Cooking time: 40 minutes


2 teaspoons olive oil

1 large onion, chopped

1 clove garlic, crushed

3-4 sticks celery (about 175g/6oz total trimmed weight), chopped

1 tablespoon ground cumin

750g (1lb 10oz) parsnips (about 4 large parsnips), peeled and roughly chopped

1.2 litres (2 pints) good quality vegetable stock

Freshly ground black pepper, to taste

Chopped fresh parsley or coriander, to garnish
  1. Heat olive oil in large, non-stick saucepan. Add onion, garlic and celery; cook gently for 5 minutes, or until softened, stirring occasionally. Add cumin; cook gently, stirring, for 1 minute to release its flavour.
  2. Stir in parsnips, stock and black pepper. Bring to the boil; reduce heat, cover and simmer for about 30 minutes, or until vegetables are tender, stirring occasionally.
  3. Remove pan from heat; cool slightly. Puree soup in blender or food processor until smooth; return soup to rinsed-out pan. Alternatively, use a hand-held blender to carefully puree soup in pan until smooth. Reheat soup gently until hot, stirring occasionally. Serve in warmed soup bowls with a sprinkling of chopped herbs to garnish.


  • Use carrots in place of parsnips. 1 large red onion can be substituted for the standard onion, if desired. Add an extra 1 teaspoon ground cumin for a slightly stronger spicy flavour.

Cook’s tips

  • If you prefer a slightly thinner soup, once soup has been made and pureed, stir in about 150ml (¼ pint) extra vegetable stock or semi-skimmed milk and reheat gently until hot.

To freeze: Allow pureed soup to cool completely, then transfer to a rigid, freezer-proof container (freeze in individual portions, if desired). Cover, seal and label. Freeze for up to 3 months. To serve, defrost completely, then reheat gently in a saucepan until piping hot.

Nutritional information

Cumin Spice Parsnip Soup