Spicy roasted parsnip soup
Servings
4
Prep Time
10
Cook Time
35
About This Recipe
Enjoy this yummy warm parsnip soup. Original recipe found on BBC goodfood.
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
1.2l vegetable stock
1 tbsp lemon juice
Instructions
Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together olive oil, coriander seeds, cumin seeds, ground turmeric, and mustard seeds.
Add onion, garlic, parsnips, and quartered plum tomatoes and mix well.
Spread over a heavy baking sheet and roast for 30 mins until tender.
Spoon into a food processor with 600ml vegetable stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock, season, and heat until barely simmering.
Remove from heat and stir in lemon juice. Garnish with cumin seeds.