Spicy Roasted Parsnip Soup with Turmeric

Aromatic flavours of natural herbs and spices transform the ordinary Parsnip into a delicious heartwarming soup. Quick and easy to make.

INGREDIENTS

· 675g parsnips, diced

· 2 Tbsp olive oil

· 2 plum tomatoes, quartered

· 1 large onion, cut into 6-8 chunks

· ½ tsp Earth Signature Turmeric powder

· 1 tsp coriander seeds

· 1 tsp cumin seeds, extra to garnish

· ½ tsp mustard seeds

· 2 garlic cloves

· 1.2l vegetable stock

· 1 Tbsp lemon juice

PREPARATION

1.  Mix olive oil, coriander seeds, cumin seeds, Earth Signature turmeric powder, and mustard seeds in a medium size bowl as per the spoon measurements provided in the ingredients list.
2. To the mix above, add one large onion cut into 6-8 chunks, add two garlic cloves, the diced Parsnips, and the tomatoes and mix well.
3. Heat oven to 2200C. Spread the mix over a baking sheet, then roast for 30 mins until tender.
4. Once done, put it into a food processor or liquidizer with 600ml vegetable stock and process until smooth.
5. Pour into a pan, add the remaining 600ml vegetable stock, season, then heat until barely simmering.
6. Remove from the heat and stir in 1 tablespoon lemon juice. Garnish with cumin seeds.