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Spicy roasted parsnip soup

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 1 tsp coriander seeds
  3. Step 3 1 tsp cumin seeds, plus extra to garnish
  4. Step 4 ½ tsp ground turmeric
  5. Step 5 ½ tsp mustard seeds
  6. Step 6 1 large onion, cut into 8 chunks
  7. Step 7 2 garlic cloves
  8. Step 8 675g parsnips, diced
  9. Step 9 2 plum tomatoes, quartered
  10. Step 10 1.2l vegetable stock
  11. Step 11 1 tbsp lemon juice
Spicy roasted parsnip soup
Calories: 233 Carbohydrate: 30 g Protein: 6 g Fat: 10 g
Cook time: 45 minutes Prep time: minutes Total time: 45 minutes Servings: 4

TAGS

Dinner Snack Soup Starter Supper British Broth Coriander seed Coriander seed Cumin seed Cumin seed Garlic clove Garlic clove Good Food Ground turmeric Indian Make Ahead Mustard seed Mustard seed onion onion Plum tomato Plum tomato Root Vegan Vegetable stock Vegetarian Warming Winter

Directions

  1. Step 1 Heat oven to 220C/fan 200C/gas 7.
  2. Step 2 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.
  3. Step 3 Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  4. Step 4 Spread over a heavy baking sheet, then roast for 30 mins until tender.
  5. Step 5 Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  6. Step 6 Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  7. Step 7 Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.