Spicy Roasted Parsnip Soup Recipe
4
45 mn
STORAGE
Keep refrigerated once cool
This delicious warming soup is enhanced by the added spices - warm, aromatic notes perfectly complement the natural sweetness of the parsnips.
Ingredients
2 Tbsp Olive Oil 1 Tsp Coriander Seeds 1 Tsp Cumin Seeds 1/2 Tsp Turmeric 1/2 Tsp Mustard Seeds 1 Large Onion 675g Diced Parsnips 2 Tomatoes 1.2 Litres Vegetable Stock 1 Tsp Fresh Lemon Juice
Equipment
Roasting Tin
Blender/Food Processor
Large Pan
Heat oven to 220C/fan 200C/gas 7.
Mix together the oil and spices in a bowl.
Add the vegetables and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with half the stock and process until smooth.
Pour into a pan with the remaining stock, season, then heat until barely simmering.
Remove from the heat and stir in the lemon juice.
Garnish with cumin seeds.
27 January 2016 - 12:34pm
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