Updated: Aug 7, 2020
Nice and warming!
700g of parsnip (2 large ones)
2 cloves of garlic
1tsp coriander seeds
1 tsp turmeric
2 tsps cumin seeds
1 litre vegetable stock
Sunflower or Olive oil
Chop the onion into chunks and place into a roasting tray.
Chop the parsnip roughly into the same size chunks as the onion. Place them into the same roasting tray.
Sprinkle the spices over the onion and parsnip. Give everything a good coating of oil and then roast in the oven for half an hour at 180 degrees.
Once the veg has roasted, leave to cool for 5 mins and then transfer it into a bowl to blend. Add half the stock and start to blend everything together. Add more stock/water if needed.
Place into a saucepan, add the other half of the stock. Stir well and heat to serve!