Recipe courtesy of The Perch Inn.
Spiced Parsnip Soup
Ingredients:
2 tbsp rapeseed oil
1 tsp coriander seeds
1 tsp cumin seed, plus extra to garnish
1/2 tsp ground turmeric
1/2 tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic clove
675g parsnip, diced
2 plum tomato, quartered
1.2l vegetable stock
1 tbsp lemon juice
Recipe:
Heat the oven to 220C. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet and then roast for 30 mins until tender.
Spoon the mixture into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season and then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.