Cream soup of fried parsnips with spices

4 servings

60 minutes

Roasted parsnip puree soup with spices is a true gastronomic delight. Its history goes back centuries when parsnip was one of the main vegetables in European cuisine before the spread of potatoes. Roasted parsnip gains a caramel sweetness that perfectly complements the spicy notes of cumin, coriander, and mustard. This soup has a velvety texture and warming flavor, with a slight tang from lemon juice that highlights the depth of aroma. It is perfect for a cozy family dinner or as a light yet hearty dish on a cool day. Serving it with roasted cumin seeds makes it even more aromatic, adding a spicy twist to every sip.

Energy value per serving

• Calories: 217.3
• Proteins: 4.4g
• Fats: 11.7g
• Carbohydrates: 25g

Ingredients

• Olive oil: 2 tbsp
• Coriander seeds: 1 tsp
• Cumin seeds (jeera): 1.3 tsp
• Turmeric: 0.5 tsp
• Mustard seeds: 0.5 tsp
• Onion: 1 head
• Garlic: 2 clove
• Parsnip: 700 g
• Plum tomatoes: 2 pc
• Vegetable broth: 1.2 l
• Lemon juice: 1 tbsp

Cooking steps

1. Preheat the oven to 220 degrees.

2. In a bowl, mix olive oil and spices (1 teaspoon of cumin). Then add a large onion, peeled and cut into 8 pieces, peeled garlic cloves, finely chopped parsnip, and tomatoes cut into 4 pieces. Mix and place on a baking sheet. Bake in the oven for 30 minutes until soft.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Cumin seeds (jeera): 1.3 teaspoon
   • Onion: 1 head
   • Garlic: 2 cloves
   • Parsnip: 700 g
   • Plum tomatoes: 2 pieces

3. Place the vegetables in a blender and add half of the broth. Blend until smooth and pour into a pot. Add the remaining broth, season with salt and pepper. Bring to a boil and heat slightly. Remove from heat and add lemon juice. Serve, garnished with remaining cumin seeds.

   Required ingredients:

   • Vegetable broth: 1.2 l
   • Vegetable broth: 1.2 l
   • Lemon juice: 1 tablespoon
   • Cumin seeds (jeera): 1.3 teaspoon