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Spicy Roasted Parsnip Soup

This recipe showcases Turmeric, Cumin and Mustard Seeds. Serves 4


2 tbsp. olive oil
1 tsp. coriander seeds
1 tsp. cumin seeds , 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
1.2 litres vegetable stock
1 tbsp. lemon juice


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.

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