Spicy Parsnip Soup

For the roasted vegetables

• 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 cloves garlic
• 675g parsnips, diced
• 2 plum tomatoes, quartered

Heat the oven to 220C/fan 200C/gas 7.

In a bowl, mix together the olive oil, coriander seeds, cumin seeds, turmeric, and mustard seeds.

Add the onion, garlic, parsnips, and tomatoes and mix well.

Spread over a heavy baking sheet and roast for 30 minutes, until tender.

For the soup

• 1.2L vegetable stock
• 1 tbsp lemon juice

Spoon the roasted vegetables into a food processor or liquidiser with 600ml of the 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 the lemon juice. Garnish with cumin seeds.