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Protein Powered Parsnip Soup


Want to add some extra smoothness and warmth to the cold months? Try this deliciously creamy parsnip soup, full of rich and aromatic flavours from the spices. Boosted with whey protein to increase the nutritional value.

Serves 4


60 g whey protein

2 tablespoons olive oil

1 teaspoon coriander seeds

1 teaspoon cumin seeds, plus extra to garnish

1⁄2 teaspoon ground turmeric

1⁄2 teaspoon mustard seeds

1 large onion, cut into 8 chunks

2 garlic cloves

675 g parsnips, diced

2 plum tomatoes, quartered

1.2 litres no added salt vegetable stock

1 tbsp lemon juice


1. Heat oven to 220 °C / fan 200 °C / gas 7

2. In a bowl, mix 2 tbsp olive oil, 1 tsp coriander seeds, 1 tsp cumin seeds, 1⁄2 tsp ground turmeric, and
1⁄2 tsp mustard seeds.

3. Add 1 large onion cut into 8 chunks, 2 garlic cloves, 675g diced parsnips, and 2 quartered tomatoes and mix well.

4. Spread over a lined baking sheet, then roast for 30 minutes until tender.

5. Spoon into a food processor with 600 ml vegetable stock and process until smooth.

6. Pour into a pot with the remaining 600 ml vegetable stock, seasoning, and whey protein then heat until barely simmering.

7. Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

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