Preparation and cooking times
Prep 10 mins
Cook 35 mins
Serves 4Ingredients
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds , plus extra to garnish
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion , cut into 8 chunks
- 2 garlic cloves
- 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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