Spiced Roast Parsnip Soup

What could be nicer on a chilly autumn day than a bowl of delicious hot soup.  Made with roast parsnips and warming spices, we recommend a few Dean’s Cheese & Chilli Oat Bites on the side for an extra kick of spice.

  • 1 kg parsnips, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 tsp chilli flakes
  • 1 onion, peeled & chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 litre vegetable or chicken stock
  • 400mls coconut milk
  • Salt & pepper to taste
  • Dean's Cheese & Chilli Oat Bites to serve

Follow these steps

  • Preheat the oven to 200degC /180degC fan
  • Place the parsnips in an even layer on a baking sheet and drizzle with 2 tbsp of the olive oil and 1 tsp of the chilli flakes. Roast for 45 - 55 minutes, turning occasionally until cooked through
  • Meanwhile in a large pan, heat the 1 remaining tbsp of the olive oil and add the onion - cook for about 10 minutes until softened and translucent
  • Add the garlic, the remaining 1 tsp of chilli flakes, cumin, ginger and turmeric and stir to combine
  • Add the roasted parsnips and stir to coat with the spices then cover with the stock and coconut milk. Season then leave to simmer for 10 - 15 minutes
  • Remove the pan from the heat and using a stick blender, blitz the soup until smooth adding a little extra water if required.
  • Ladle into warm bowls and serve with Dean's Cheese & Chilli Oat Bites on the side
  • Serves 4

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