Roast Parsnip Soup
Serves 8
Calories: 223 kcal/serving
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Ingredients
3 tbsp olive oil
1½ tsp ground coriander
1½ tsp ground cumin
1 tsp ground turmeric
1 tsp seeded mustard
2 onions, cut into chunks
3 garlic cloves,
roughly chopped
1.2kg parsnips, diced
1 tin tomatoes
1.8l vegetable stock
1½ tbsp lemon juice
Method
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Heat oven to 220C/fan 200C.
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In a bowl, mix together the olive oil and coriander, cumin, turmeric and mustard. Add the onion, garlic cloves, parsnips, and mix well.
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Spread over a heavy baking sheet, then roast for 30 mins until tender.
-
Liquidise with half the vegetable stock and tinned tomatoes, process until smooth.
-
Pour into a pan with the remaining vegetable stock, season, and add more water if too thick. Heat until barely simmering.
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Remove from the heat and stir in the lemon juice.