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:
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.
Tags: parsnip soup, roasted, roasted parsnip, roasted parsnip soup, Soup, Spicy, Spicy soup, Spicy roasted parsnip, Spicy roasted parsnip soup