Roasted Parsnip Soup

Feeds: 4
Cooking Time: 40 Minutes

Ingredients:

2 tbsp  olive oil
1 tsp coriander seeds
1 tsp cumin seeds , plus extra to garnish
1 tsp ground turmeric
Pinch of mustard seeds
1 large onion , cut into 8 chunks
2 garlic cloves
6 parsnips , diced
2 plum tomatoes , quartered
1.2l vegetable stock
1 tbsp lemon juice

Instructions:

1. Heat the oven to 200c
2. Mix the olive  oil, coriander seeds, cumin seeds, turmeric and mustard seeds in a bowl
3. Add the onion, parsnip and garlic and mix
4. Spread the spiced veg onto a foil covered baking tray
5. Roast the Veg for 30 mins or until soft
6. Blend the veg along with the stock in a blender
7. Put the blended soup into a pan and heat to a simmer, add the lemon juice
8. Serve and garnish with a sprinkling of coriander seeds.

Serve with:

Crusty Bread or French Stick

No related posts.