Spiced Parsnip Soup with Smoked Paprika Almonds

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Votes: 1
Rating: 4
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
This creamy vegetable soup is one you will want to make often. The crunch and smoke from the almonds makes for a perfect combination.



  1. Smoked Paprika Almonds: In a skillet, heat oil over medium low heat. Add almonds, paprika and salt. Stir and pan roast for about 3 minutes or until fragrant and toasted. Set aside to cool.
  2. In a soup pot, heat oil over medium heat. Cook onion, ginger and garlic for 3 minutes or until softened. Stir in cumin, turmeric, coriander and cinnamon.
  3. Add parsnips, carrots and vegetable broth. Bring to a boil; cover and simmer for about 25 minutes or until vegetables are tender. Using an immersion blender, puree soup until smooth. Stir in salt and pepper.
  4. Ladle soup into bowls. Garnish with almonds to serve.
Nutrition Facts
Spiced Parsnip Soup with Smoked Paprika Almonds
Amount Per Serving (350g)
Calories 130 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 10g
Protein 2g 4%
Vitamin A 180%
Vitamin C 30%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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