2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds , plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
675g parsnips , diced
2 plum tomatoes , quartered
1.2l vegetable stock
1 tbsp lemon juice
Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. 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.
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233 kcalories, protein 6g, carbohydrate 30g, fat 10 g, saturated fat 1g, fibre 10g, salt 1.1 g