Spicy Roasted Parsnip Soup

• olive oil↗2 tablespoons
• coriander seed↗1 teaspoon
• cumin seed↗1 teaspoon

  plus extra to garnish

• ground turmeric↗1⁄2 teaspoon
• mustard seeds1⁄2 teaspoon
• large onion↗1

  cut into 8 chunks

• garlic cloves↗2
• parsnips↗675 g

  diced

• plum tomatoes↗2

  quartered

• vegetable stock↗1 1⁄4 liters
• lemon juice↗1 tablespoon

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7.

2. 2

   In a bowl, mix together the oil and spices.

3. 3

   Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.

4. 4

   Spoon into a food processor or liquidiser with half the stock and process until smooth.

5. 5

   Pour into a pan with the remaining stock, season, then heat until barely simmering.

6. 6

   Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.