2x tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground tumeric
1 tsp mustard seeds
2x garlic cloves or 2x tsp ground garlic
1 large onion cut into chunks
2 plum tomatoes (tinned for fresh) or tbsp tomato purree
700g peeled diced parsnips
1.2l vegetable stock
1 tbsp lemon juice
• Mix the olive oil, coriander seeds, cumin seeds, tumeric, mustard seeds & garlic together in a large bowl.
• Add the parsnips and onion & mix together until vegetables are coated with oil mixture.
• Spread on large baking sheet & roast in pre-heated oven ( gas mark 7 / 220C ) until tender.
• Make up the vegetable stock.
• Spoon the roasted parsnips & onion with approx ½ the stock into a blender & mix until smooth.
• Add the tomatoes & blend in.
• Pour into a large saucepan & add the other ½ of the stock.
• Heat until barely simmering.
• Gently stir in the lemon juice â€" allow to simmer for approx 5-10 mins
Enjoy.
Recipe says serves 4 but this is so filling that I got 6 meals out of it plus a container to take down to mum. You can also freeze it once it has completely cooled down