Ingredients
1 tsp coriander seeds
1 tsp cumin seed
2 tbsp olive oil
½ tsp mustard seeds
½ tsp ground turmeric
1 large onion
2 garlic cloves
675g parsnips
2 plum tomatoes
1.2l vegetable stock
1 tbsp lemon juice
Method
Pre heat oven to 220°C/fan 200°C.
In a bowl, mix together the olive oil, coriander seeds, cumin seed, ground turmeric, and mustard seeds.
Add the garlic cloves, parsnips, tomatoes, and mix together.
Spread over a baking sheet and roast for 30 mins until tender.
Spoon into a food processor, add half the stock and process until smooth.
Pour into a pan with the remaining stock, heat until barely simmering. Remove from the heat and stir in the lemon juice.
Serve
Products used
COLOURWORKS MEDIUM MELAMINE TWO TONE MIXING BOWL
COLOURWORKS SILICONE MIXING SPOON
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