Spicy Parsnip Soup (serves 4)

Ingredients:

2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds (plus extra to garnish)
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon mustard seeds
1 large onion - cut into 8 chunks
2 garlic cloves
675g parsnips - diced
2 plum tomatoes quartered
1.2 Litres vegetable stock
1 tablespoon lemon juice

Method:

Step 1
Heat oven to 220C/fan 200C/gas 7

Step 2
1⁄2 tsp mustard seeds in a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, 1⁄2 tsp ground turmeric and mix well.

Step 3
Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Step 4
Spread over a heavy baking sheet, then roast for 30 mins until tender.

Step 5
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Step 6
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.

Step 7
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.