Prep: 10 mins
Cook: 35 mins
Easy 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
1.2l vegetable stock
1 tbsp lemon juice
Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds,
1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard
Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g
parsnips, diced, and 2 quartered plum tomatoes and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until
Spoon into a food processor or liquidiser with 600ml vegetable
stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock,
season, then heat until barely simmering.
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with