Wednesday l made some roasted spicy parsnip soup for meals during the week.
Spicy Roasted Parsnip Soup
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
Method
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.
I Eat Therefore I Blog 
Yum! Gotta try this!