Knock up a big old batch of parsnip soup and warm your cockles every weekday!
Ingredients
- 700g parsnips, chopped (no need to peel)
- ½ tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric
- 2 tsp wholegrain mustard
- 1 red onion, chopped
- 2 vine tomatoes, chopped
- 4 cloves of garlic, minced
- salt and pepper
- 1 ½l vegetable stock
- 700g parsnips, chopped (no need to peel)
- ½ tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric
- 2 tsp wholegrain mustard
- 1 red onion, chopped
- 2 vine tomatoes, chopped
- 4 cloves of garlic, minced
- salt and pepper
- 1 ½l vegetable stock
Preheat your oven to 180°C/350°F/gas 4.
Place the parsnips on a roasting tray and drizzle with oil. Add everything else on top and give it all a good season. Mix through thoroughly with your hands.
Pop it in the oven for 35 minutes until everything is golden and softened.
Put the roasted ingredients in a blender (or a large pan) with the stock and give it a whizz to your desired consistency! Season if needed, and a little swirl of cream if you like.