Spicy Parsnip Soup

Ingredients

• 2 tablespoon coconut oil
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seed, plus extra to garnish
• ½ tablespoon turmeric
• ½ tablespoon mustard seeds
• 1 large onion, cut into 8 chunks
• 2 garlic cloves
• 675g parsnips, diced
• 2 plum tomatoes, quartered
• 1.2l vegetable stock

Directions

1. Heat oven to 220C.
2. In a bowl, mix together the oil and spices. Add the vegetables and mix well.
3. Spread over a heavy baking sheet, then roast for 30 mins until tender.
4. 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.
5. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.