I found this lovely recipe on the BBC Good Food website.
I had a couple of parsnips going spare from my roast on Sunday and my fridge seemed to contain exactly the ingredients required (and not much else). I love it when that happens.
I followed the recipe exactly but my parsnips were underdone. I don't think I chopped them small enough so ensure that they are diced otherwise you'll need to roast your veg for a bit longer.
I would slightly change this recipe. I reckon the tomatoes are an odd addition and I would maybe try a sweet potato next time and add a bit more liquid. Otherwise, this is a fab recipe and a lovely winter warmer and was great the next day microwaved for my lunch.
Spicy roasted parsnip soup
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 the oil and spices.
Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
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.
Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.