Spiced Parsnip Soup (LC)
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
1.2 litre vegetable stock (low sodium)
Black pepper to taste
1 tbsp lemon juice
Instructions:
Heat oven to 200 degrees fan.
In a bowl, mix together olive oil, coriander seeds, cumin seeds, ground turmeric and mustard seeds.
Add the onion, garlic cloves, parsnips and plum tomatoes and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
Remove from the heat and stir in 1 tbsp lemon juice.
To serve, pour into a bowl and garnish with cumin seeds.
Top Tip
The recipe makes 4 portions, save a portion for lunch another day or pop in the freezer in one or two portion servings.
