Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Prep:10 mins
Serves 4
2 tbsp olive oil1 tsp coriander seeds1 tsp cumin seeds, plus extra to garnish½ tsp ground turmeric½ tsp mustard seeds1 large onion, cut into 8 chunks2 garlic cloves675g parsnips, diced2 plum tomatoes, quartered 1.2l vegetable stock1 tbsp lemon juice
STEP 1Heat oven to 220C/fan 200C/gas 7.STEP 2In 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.STEP 3Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.STEP 4Spread over a heavy baking sheet, then roast for 30 mins until tender.STEP 5Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.STEP 6Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.STEP 7Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
