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Warming winter vegetable soup

Prep Time:

15 minutes, plus cooking time.

Cook Time:

40 minutes





About the Recipe


1 large or 2 medium parsnips, scrubbed or peeled and cubed

2 medium carrots, scrubbed or peeled and cubed

1 medium sweet potato, peeled and cubed

2 medium onions, peeled and quartered

1 tbs light olive oil

Salt and pepper

1 tsp ground cumin

1tsp ground ginger

1 tsp  ground coriander

½ tsp ground turmeric

1 tsp garam masala

½ tsp chilli flakes

750ml vegetable stock

Roasted seeds to serve


 Preheat the oven to 180°C/gas 6. Place the vegetables in a roasting dish, coat in the light olive oil and season with salt and pepper. Roast for about 30 minutes, until tender and starting to brown. The time will depend on the size of the vegetable chunks.

Place the roasted vegetables, spices and stock into a pan and bring to the boil. Reduce the heat to allow the soup to simmer for ten minutes. Allow to cool slightly and then transfer to a blender to whiz until smooth. Alternatively, use a stick blender in the pan. Add more water if the soup is too thick.

Serve topped with a sprinkle of roasted seeds.

Feel free to experiment with whatever root vegetables you have hanging around in the bottom of your fridge.

Roasting the vegetables brings a sweetness to the soup, however you can make it without roasting them, simply simmer for about 25 minutes instead if using raw vegetables. I tend to roast a tray of vegetables whenever I have the oven on and then I always have some to hand to throw in a soup, hummus or to top a salad.

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