This Spiced Parsnip Soup is absolutely the best way to use up leftover roast parsnips, a seasonal hazard, and a very quick and easy soup to make. The garnish is mainly for decoration to make this soup look as good as it tastes.

spicy parsnip soup


2 tbsp coconut oil

1 tsp cumin seeds

1 tsp coriander seeds

1 onion, chopped into chunks

2 garlic cloves, peeled

500g parsnips (top up with par-boiled potatoes if you haven’t got enough)

Olive oil & finely sliced red chilli to garnish

500ml Rude Health Almond Drink

500ml vegetable stock

Lemon juice to taste


1. Mix the oil and spices and spread them on a baking sheet. If you’re using par-boiled potatoes add them too. Roast at 200 degrees for about 20 mins.

2. Put the roasted mixture and the parsnips into a blender with half of the Almond Drink (so it doesn’t overflow) and whizz until smooth.

3. Pour the smooth mixture into a pan with the remaining Almond Drink and the vegetable stock and heat.  Season to taste.

4. Garnish and serve.

parsninp soup