Spicy Roasted Parsnip Soup

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  233

• Protein

  6g

• Carbs

  30g

• Fat

  10g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.1g

Ingredients

• 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 parsnips, diced
• 2 plum tomatoes, quartered
• 1.2l vegetable stock
• 1 tbsp lemon juice

Directions

1. 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.
2. 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.

Categories: All Christmas, Courses, Healthy, Vegetables, Vegetarian