Spicy Roasted Parsnip Soup

The recipe comes from BBC Good Food. The taste reminds me of a falafel, as it calls for the same spices: cumin, corriander, and turmeric. It's a nice soup, but I had to add some cayenne pepper and harissa paste to give it extra zing. Otherwise, it would be a bit too bland for my taste.

Ingredients

• 2 tbsp olive oil

• 1 tsp coriander seeds 

• 1 tsp cumin seed, 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

Instructions

1. 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.

2. 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.