Spicy Roasted Parsnip Soup


2 tbsp olive oil

1 tsp coriander seeds

1 tsp cumin seed, plus extra to garnish

½ tsp ground turmeric

½ tsp mustard seeds

1 large onion, cut into 8 chunks

2 garlic cloves

675g parsnip, diced

2 plum tomatoes, quartered

1.2l vegetable stock

1 tbsp lemon juice



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.


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.