Spiced Parsnip Soup
February 11, 2023
| Prep Time | 10 Minutes |
| Cook Time | 1 Hour |
| Servings |
Ingredients
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds plus extra to garnish
- 1 tsp Ground Turmeric
- 1 tsp mustard seeds
- 1 large onion cut into 8 chunks
- 2 garlic cloves
- 675 g parsnips diced
- 2 plum tomatoes quartered
- 1.2 l vegetable stock
- 1 lemon squeezed
Ingredients
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Instructions
- Heat oven to 220C/fan 200C
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp ground turmeric and 1 tsp mustard seeds.
- Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
- Spread out in to a large roasting tray, then roast for 30 mins until tender.
- Spoon into a food processor with 600ml vegetable stock and blitz until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then simmer to heat.
- Remove from the heat and squeeze in lemon juice. Garnish with roasted cumin seeds.