- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tsp cumin seeds, plus extra to garnish
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion, cut into 8 chunks
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves
- 675g parsnips, diced
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 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 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.