Roasted parsnip soup with warm spices

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• Olive oil2 tbsp
• Coriander seeds1 tsp
• Cumin seedsPlus extra to garnish1 tsp
• Ground turmeric½ tsp
• Mustard seeds½ tsp
• Large onionCut into 8 chunks1
• Garlic cloves2
• ParsnipsDiced675 g
• Plum tomatoesQuartered2
• Vegetable stock1.2 L
• Lemon juice1 tbsp

1. 1

   Set the oven to 220°C (200°C fan).

2. 2

   Mix the olive oil with the coriander seeds, cumin seeds, turmeric and mustard seeds in a bowl.

3. 3

   Add the onion chunks, garlic, parsnips and tomatoes and toss until coated.

4. 4

   Spread everything over a heavy baking sheet and roast for 30 minutes, until tender.

5. 5

   Transfer to a food processor or blender with 600 ml of the stock and blend smooth.

6. 6

   Tip into a pan with the other 600 ml of stock, season, and heat until just below a simmer.

7. 7

   Take off the heat, stir in the lemon juice and finish with a few extra cumin seeds.