Spicy roasted parsnip soup

wibble

  • Total time: 30 min

Serves: 4

Ingredients

  • * 2 tbsp olive oil
    * 1 tsp coriander seeds
    * 1 tsp cumin seeds , plus extra to garnish
    * ½ tsp ground turmeric
    * ½ tsp mustard seeds
    * 1 large onion , cut into 8 chunks
    * 2 garlic cloves
    * 675g parsnips , diced
    * 2 plum tomatoes , quartered
    * 1.2l vegetable stock
    * 1 tbsp lemon juice

Method

  1. 1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender. 2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.