Spiced Parsnip Soup
Cosy and Comforting spiced parsnip soup
Ingredients
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion cut into chunks
- 2 garlic cloves sliced
- 675 g parsnips diced
- 1.2 l vegetable stock
Instructions
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together the olive oil, coriander seeds, cumin seeds, ground turmeric and mustard seeds.
- Add to this bowl the large onion, garlic cloves, and parsnips and mix well.
- Spread over a baking sheet, then roast for 30 mins.
- Add the contents of the baking tray into a food processor or liquidiser with half the stock and blitz until smooth.
- Pour this mixture into a pan with the remaining 600ml vegetable stock, season, and then heat until the soup reaches a simmer.
- Remove from the heat, serve and garnish with extra cumin or coriander seeds.