Spicy roasted parsnip soup

N/A

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

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

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

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

Spread over a heavy baking sheet, then roast for 30 mins until tender.

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

Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.

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