Healthy Lunch Ideas: Roasted Parsnip Soup

Roasted Parsnip soup: As the autumn air and the shorter nights approach, I am drawn towards warmer foods and soups. Roasting vegetables before adding to soup can be a great way of enhancing the taste and making the soup richer. I have used root ginger to add even more warmth to this roasted parsnip soup.

Healthy Lunch Ideas: Roasted Parsnip Soup

Healthy Lunch Ideas: Roasted Parsnip Soup


  • 4 small/medium parsnips - chopped
  • 1/2 tsp paprika
  • 1 tsp maple syrup
  • 1 tsp extra virgin olive oil
  • 1 medium onion - roughly sliced
  • 2 cloves of garlic - chopped
  • 1/2 inch of grated ginger root
  • 2 cups red split peas - washed
  • 1 litre of vegetable stock (I used homemade chicken stock)


  1. Preheat over to 170 oc
  2. Place the chopped parsnips in a large bowl and add oil, maple and paprika, salt and pepper and mix well.
  3. Place in oven for around 30 minutes. Remove from oven.
  4. Meanwhile, place the chopped onions in a large saucepan with a little water. Water saute the onions for 5-10 mins on a low heat until they are nice and soft.
  5. Add the garlic and ginger and stir well.
  6. Add the washed split peas, roasted parsnip and stock, bring to the boil on a medium heat and then drop to a simmer for 10 -15 minutes.
  7. Place in blender or hand liquidise. If you feel its too thick, add more boiling water.
  8. Taste and add a little more salt and pepper as necessary.
  9. I love placing a dollop or two of yogurt in the bottom of the bowl and pour soup on top!

My optimal Self Care Food Plan restores love and balance to your meal times.


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