Spicy Roasted Parsnip Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 teaspoon coriander seed
1 teaspoon cumin seed, plus extra to garnish
1/2 teaspoon ground turmeric
1/2 teaspoon mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675 g parsnips, diced
2 plum tomatoes, quartered
1 1/4 liters vegetable stock
1 tablespoon lemon juice

Preparation

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.