Spicy Roasted Parsnip Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A more flavourful version of a traditional recipe. Ingredients:
2 tablespoons olive oil |
1 teaspoon coriander seed |
1 teaspoon cumin seed, plus extra to garnish |
1/2 teaspoon ground turmeric |
1/2 teaspoon mustard seeds |
1 large onion, cut into 8 chunks |
2 garlic cloves |
675 g parsnips, diced |
2 plum tomatoes, quartered |
1 1/4 liters vegetable stock |
1 tablespoon lemon juice |
Directions:
1. Heat oven to 220C/fan 200C/gas 7.
2. In a bowl, mix together the oil and spices.
3. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
4. Spoon into a food processor or liquidiser with half the stock and process until smooth.
5. Pour into a pan with the remaining stock, season, then heat until barely simmering.
6. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.
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