Spicy Parsnip Soup


2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
extra to garnish
1/2 tsp ground tumeric
1/2 tsp mustard seeds
1 large onion
cut into chunks
2 garlic cloves
675g parsnips
2 plum tomatoes
600ml vegetable stock


Heat oven to 220C. In a bowl mix together 2 tbsp olive oil and 1tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp ground turmeric and 1/2 tsp mustard seeds. Add 1 large onion cut into chunks, 2 garlic cloves, 675g parsnips diced and 2 quartered plum tomatoes and mix well. Spread over a heavy baking sheet then roast for 30mins until tender. Spoon into a food processor with 600ml vegetable stock and blend until smooth.