A delicious parsnip soup that’s very inexpensive and lasts 4-5 days kept chilled in the fridge.
What you need:
2 tbsp olive oil
1 tsp ground corriander
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
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.
Source: Recipe from Good Food Magazine – http://www.bbcgoodfood.com/recipes/3198/spicy-roasted-parsnip-soup
This is just what you need to warm you up when it’s cold outside. Easy to make, good for getting the kids to eat their veggies and really tasty too! What’s not to like, definitely worth trying for something different at lunchtime.