Ahh soup! It ain't sexy, but it is a delightful thing on a day you need warmth and comfort from your lunch. We love this soup - sometimes parsnip soup can be overly sweet but this is a bit more like a parsnip dhal because of the acid from the tomatoes and lemon and the depth of flavouring from roasting them in the spices. This takes about 45 minutes to make, we like making a double batch and portioning it up for lunches all week.
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 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
Add 1 large onion, cut into 8 chunks each, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with dukkah if you have it, or a sprinkle of cumin seeds if you don't.
This will give you two to three good portions of soup... crumpets are optional, you could probably have a cheeky naan bread with this too and it would be GREAT.