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    Spicy roasted parsnip soup

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    Spicy roasted parsnip soup


    • Total time: 30 min

    Serves: 4


    • * 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


    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.

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