Spicy roasted parsnip soup
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Spicy seed mix
Makes 250g
Easy
Prep:
Cook:
For a healthy snack nibble on this mix of sunflower, pumpkin and linseeds, or sprinkle on salads and soups
Skip to ingredients
- 250g mixed seed(sunflower, pumpkin, linseed)
- 1 tsp rapeseed oil
- 1 tsp ras-el-hanout
- ¼ tsp low-sodium salt
- 1 tsp reduced salt soy sauce
- 1 tsp agave syrup
- pinch cayenne
Nutrition: per serving (26g)
- kcal129
- fat9.9g
- saturates1.4g
- carbs3.3g
- sugars0.5g
- fibre1.4g
- protein6g
- salt0.33glow
Method
step 1
Preheat the oven to 160C/ 140 fan/ Gas mark 3.
step 2
Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.
