Feeds: 4
Cooking Time: 40 Minutes
Ingredients:
2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds , plus extra to garnish
1 tsp ground turmeric
Pinch of mustard seeds
1 large onion , cut into 8 chunks
2 garlic cloves
6 parsnips , diced
2 plum tomatoes , quartered
1.2l vegetable stock
1 tbsp lemon juice
Instructions:
- Heat the oven to 200c
- Mix the olive oil, coriander seeds, cumin seeds, turmeric and mustard seeds in a bowl
- Add the onion, parsnip and garlic and mix
- Spread the spiced veg onto a foil covered baking tray
- Roast the Veg for 30 mins or until soft
- Blend the veg along with the stock in a blender
- Put the blended soup into a pan and heat to a simmer, add the lemon juice
- Serve and garnish with a sprinkling of coriander seeds.
Serve with:
Crusty Bread or French Stick
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