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