Super easy spiced parsnip soup

This tasty spiced soup is simple, flavoursome and packed to the brim with nutrients.

Super easy spiced parsnip soup

This healthy, filling vegetable soup makes a great weekday lunch or post-run meal, the spices giving it an extra warming boost.

Turmeric contains curcumin which is a powerful anti-inflammatory - this means it's ideal nourishment for your post-run muscles, helping you recover as efficiently as possible.

Get organised and make a large batch of this soup, dividing it into portions to freeze for later.

Serves 4 Prep time 15 minutes Cook time 45 minutes

Vegetarian Vegan Gluten-free


  • 2 tbsp olive oil
  • 700g parsnips, diced
  • 1 large onion, cut into wedges
  • A couple of plum tomatoes, quartered
  • ½ tsp ground turmeric
  • 1.2L vegetable stock
  • 2 garlic cloves
  • ½ tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds, plus extra to garnish


  1. Heat oven to 220C/fan 200C/gas 7.
  2. Mix together the oil and spices in a small bowl.
  3. Place the vegetables on a heavy based baking tray, pour over the oil and spice mixture, and toss to coat.
  4. Roast for 30 mins until the vegetables are tender.
  5. Spoon into a food processor with half of the vegetable stock and blitz until the soup is smooth.
  6. Return to the heat, pouring into a large saucepan along with the rest of the stock. Heat until the soup reaches a simmer and serve.

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