Spicy roasted parsnip soup

Ingredients

serves 4

• 2 tbsp vegetable oil
• 1 tsp ground coriander
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 large onion, cut into 8 chunks
• 2 garlic cloves, crushed
• 675g parsnips, diced
• 2 large tomatoes, quartered
• 1.2l vegetable stock
• Fine sea salt, to taste
• Black pepper, to taste

Directions

1. Preheat the oven to 220°C. Prepare a large baking tray.
2. Place the onion, garlic, parsnips and tomatoes on the baking tray. Drizzle over the oil and spices, and mix well. Roast for 30 minutess until tender.
3. Transfer to a large pan, then add 600ml vegetable stock. Blend with a hand blender until smooth.
4. Add the remaining vegetable stock as needed, then season and heat until simmering. Serve topped with exra black pepper.