Roasted Parsnip & Vegetable Soup

Root vegetables contain starch as well as fibre so it’s a great filler and is perfect alone or as mentioned below add some protein like butter beans or shredded chicken breast to make a complete meal .

Serves 4-6 persons


• Olive oil

• 3-4 parsnips

• 2 red onions quartered

• 2 cloves garlic chopped

• 3 carrots chopped

• 1 celery stick chopped

• ½ butternut squash chopped

• ½ sweet potato chopped

• 500ml water


Flavour Release:

• Sea salt

• Black Pepper

• Medium curry powder

• Fenugreek

• Cumin

• Garam masala



• In a baking tray add ½ red onion to be used with sliced parsnip. Drizzle with olive oil and spices and roast for 30 minutes in 150 oven – cover with foil to avoid burning.

• Heat olive oil in a large saucepan

• Add remaining red onion, 1 carrot, celery and saute of 15 -20 mins in 100ml of water at a low heat

• Add squash and sweet potato and rest of the carrots

• Add roasted parsnip

• Add all your flavours, remaining water , bring to the boil , reduce and simmer slowly for 20- 30 mins.


Optional: To make a fuller meal / quick nutritious evening meal:

• Add 1 tin of butter beans to the soup OR 

• 1 x lean chicken breast shredded over the soup