Spicy roasted parsnip soup

• servings: Serves 4
• active time: 10 mins
• total time: 45 minutes

Ingredients

2tbsp olive oil

1tsp coriander seeds

1tsp cumin seeds , plus extra to garnish

½tsp ground turmeric

½tsp mustard seeds

1 large onion , cut into 8 chunks

2 garlic cloves

675g parsnips , diced

2 plum tomatoes , quartered

1.2l vegetable stock

1tbsp lemon juice

Directions

1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.

2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.