Healthy soup recipe for 4 people, takes only 35 mins; recipe has olive oil, coriander seed, cumin seed, ground turmeric, mustard seed, onion, garlic clove, parsnip, plum tomato, vegetable stock and lemon juice.
Spicy roasted parsnip soup
Course: Healthy soup
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Coriander Seed: 1 tsp coriander seeds
- Cumin Seed: 1 tsp cumin seeds, plus extra to garnish
- Ground Turmeric: 1/2 tsp ground turmeric
- Mustard Seed: 1/2 tsp mustard seeds
- Onion: 1 large onion, cut into 8 chunks
- Garlic Clove: 2 garlic cloves
- Parsnip: 675g parsnips, diced
- Plum Tomato: 2 plum tomatoes, quartered
- Vegetable Stock: 1.2l vegetable stock
- Lemon Juice: 1 tbsp lemon juice
Directions
- Heat oven to 220C/fan 200C/gas 7.
- In abowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp ground turmeric and 1/2 tsp mustard seeds.
- 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 tender.
- Spoon into afood processoror 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 cumin seeds.
