Aromatic flavours transform the ordinary parsnip into a delicious warming soup
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
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Heat oven to 220C/fan 200C/gas 7.
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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.
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Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
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Spread over a heavy baking sheet, then roast for 30 mins until tender.
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Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
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Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
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Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.