March Theme: cooking with parsnips (sarah d.)

Spicy Roasted Parsnip Soup

Ingredients
• 4 tbsp olive oil
• 2 tsp coriander seeds
• 2 tsp cumin seeds , plus extra to garnish
• 1 tsp ground turmeric
• 1 tsp mustard seeds
• 2 large onions, chopped
• 4 garlic cloves
• 2.5 - 3 lb parsnips, peeled and chopped
• 4 plum tomatoes, quartered
• 64 oz vegetable stock
• 2 tbsp lemon juice

Method
1. Heat oven to 475 degrees. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, cover with foil and roast for 30 min. until tender.
2. Spoon into a food processor with half the stock and process until smooth. Pour into a large pan with the remaining stock, season as desired, then heat until barely simmering. Remove from heat and stir in the lemon juice. Garnish with cumin seeds.