Roasted Parsnip Soup Recipe

Roasted Parsnip Soup is a smooth, flavour-packed soup made by roasting parsnips with aromatic spices and blending them into a warm, comforting bowl. It’s naturally creamy, completely dairy-free, and easy to customise — perfect for a light lunch or make-ahead meal.

This roasted parsnip soup recipe is built around one thing: flavour. Parsnips on their own can be a bit mild, but roasting them changes everything — they go sweet, earthy, and take on this lovely caramelised edge. Add some roasted garlic, onion, a few tomatoes, and warm spices like cumin and coriander, and you’ve got something properly good.

There’s no cream or butter in this, but it still comes out thick and velvety, thanks to the natural starch in the parsnips. The spices are subtle, but they bring real warmth. It’s also completely vegan and gluten-free — not because it’s trying to be, but because it doesn’t need anything extra to be satisfying. It’s one of those soups I make all through the colder months, especially when I want something hearty without having to cook for hours.

Ingredients for Roasted Parsnip Soup

Here is what I am usually using when cooking this soup:

• Parsnips – These are the base of the soup. When roasted, they become sweeter and more flavourful. Their high starch content gives the soup a natural creaminess with no need for dairy. Parsnips keep for ages if you store them right. I always grab them when they’re on yellow sticker deals — they last much longer than the best-before date on the pack suggests! You can use them in soups, stews, or even make a perfect breakfast fritters!
• Garlic – Roasted garlic brings a mellow, savoury depth that balances the sweetness of the parsnips.
• Onions – Onions caramelise as they roast, adding a rich background flavour that ties everything together.
• Plum tomatoes – A small amount of tomato adds acidity, which helps cut through the richness of the root veg and brings balance. I prefer baby plum tomatoes, but feel free to use any tomato variety you have!
• Olive oil – Helps everything roast evenly and adds a nice flavour. A drizzle at the end brings out more depth.
• Coriander seeds, cumin, turmeric, mustard seeds – These spices give the soup an earthy warmth without making it overly spiced. They support the veg without overpowering them.
• Chilli flakes or powder – You can dial this up or down depending on how spicy you like your food. It adds a little edge without turning it into a hot soup.
• Oregano and thyme – Dried herbs give a subtle herby undertone that blends well with the spices.
• Vegetable stock – Pulls everything together and helps blend the soup to the right consistency. Use homemade if you have it, but a decent stock cube works fine.
• Salt and pepper – Added at the end so you can adjust the flavour after blending.
• Rosemary sprigs (optional) – Add them during roasting for extra fragrance, but take them out before blending.

Instructions - How to Make Roasted Parsnip Soup

This roasted parsnip soup is straightforward and doesn’t need any fancy kit. Here’s how it comes together:

1. Step 1: Preheat your oven to 200°C (392°F). Peel and roughly chop the parsnips — not too big, or they’ll take too long to roast. I usually just slice them, making half-rounds. Slice the onions into wedges, halve the tomatoes, and peel the garlic. Put all the vegetables into a large bowl and add olive oil, coriander seeds, cumin, turmeric, mustard seeds, chilli, oregano, thyme, and a little black pepper. Toss everything to coat well.

2. Step 2: Spread the veg out on a baking tray. Add a few rosemary sprigs if using, and drizzle a little extra olive oil over the top. Roast for around 30 minutes or until the parsnips are soft. The bigger parsnips chunks - the longer it takes for them to roast. You can check if parsnips are ready - pierce them with a fork or knife.
   

3. Step 3: Remove the tray from the oven and discard the rosemary spring if using. Transfer the roasted veg to a blender/processor bowl or large pot. Add about half the vegetable stock and blend until smooth. You can use an immersion blender, processor - whatever you have. If you’re using a jug blender, do this in batches and be careful with the steam.

4. Step 4: Pour the blended soup into a pot (if it’s not already there). Add more stock until the soup reaches your preferred consistency. Heat gently, check for salt/pepper and adjust for your taste, simmer for a few minutes before serving.

Storage

This spicy roasted parsnip soup is best served warm, with a swirl of olive oil, freshly ground black pepper, or a sprinkle of fresh herbs. If you’re into heat, top with thin slices of fresh red chilli. I often pair it with crusty sourdough or rye toast — something to dip and scoop with.

As for storage, it keeps really well. Store it in an airtight container in the fridge for up to 4 days, or freeze it in portions for up to 3 months. When reheating, you might need to add a splash of water or stock to loosen it — it thickens as it sits.

Soups are my favourite dishes to serve for my family: they are heart-warming, healthy and incredibly tasty. They are budget-friendly and easy to prepare. Here are my favourites:

• Butternut squash soup 
• Budget cream of veggie soup 
• Leek and Potato Soup with Bacon
• Roasted Pepper Soup
• Celeriac soup
• Broccoli Feta
• and of course, the classic Soljanka

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Roasted Parsnip Soup Recipe

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Roasted Parsnip Soup made with caramelised root vegetables and warm spices. Thick, creamy, and naturally dairy-free — a simple vegan soup that’s full of depth.

Ingredients

• 4 medium parsnips
• 5–6 garlic cloves
• 2 medium onions
• 6–7 baby plum tomatoes or 3 medium plum tomatoes
• 2–3 tablespoon virgin olive oil, plus extra to drizzle
• 1 teaspoon coriander seeds
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon mustard seeds
• ½ teaspoon chilli powder or flakes (adjust to taste)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 l veGetable stock
• Salt and black pepper, to taste
• Rosemary sprigs (optional)

Instructions

1. Preheat the oven to 200°C (392°F). Wash and peel the parsnips, then chop them into chunks. Peel and wedge the onions, halve or quarter the tomatoes, and peel the garlic. Place all vegetables in a large mixing bowl and add olive oil, coriander seeds, cumin, turmeric, mustard seeds, chilli, oregano, thyme, and a little black pepper. Toss everything to coat well.
2. Spread the vegetables out on a large baking tray. Drizzle with a little more olive oil. Add rosemary sprigs if using. Roast for 30 minutes, or until the parsnips are golden and tender.
3. Remove from oven and discard rosemary. Transfer roasted veg to a large pot or blender. Add half the stock and blend until smooth.
4. Pour the blended soup into a pot. Add more stock to reach your preferred consistency. Season with salt and black pepper. Heat through gently and simmer for a few minutes before serving.

Notes

Blend in batches if using a jug blender and allow steam to escape.

Season only after blending and reheating.

The soup thickens as it cools — add more stock when reheating.

Chill completely before freezing in containers.

Garnish with olive oil, herbs, or chilli to finish.