Spicy Parsnip Soup

Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds, plus extra to garnish
• 1/2 tsp ground turmeric
• 1/2 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. Heat oven to 220C/fan 200C/gas 7.
2. In a bowl, mix together the olive oil, coriander seeds, cumin seeds, ground turmeric, and mustard seeds.
3. Add the onion, garlic, parsnips, and plum tomatoes and mix well.
4. Spread over a heavy baking sheet, then roast for 30 minutes until tender.
5. Spoon into a food processor or blender with 600ml vegetable stock and process until smooth.
6. Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
7. Remove from the heat and stir in the lemon juice.
8. Garnish with cumin seeds.