Ingredients

The following ingredients have 4 Servings
  • 350 g parsnips (peeled and cut into quarters )
  • 260 g potatoes (peeled and diced)
  • 1.5 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion (diced)
  • 2 cloves garlic
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 500 ml vegetable stock

Instruction

  • Preheat the oven to 180C
  • Put the parsnips and potatoes in a roasting tray and drizzle with one tbsp oil. Roast in the oven for 40 minutes.
  • Heat the rest of the oil in a saucepan.   When it is hot, add the cumin seeds.  Cook for half a minute then add the onion.  
  • Cook gently for 5 minutes then stir in the crushed garlic and other spices.    
  • Cook for another minute then add the roasted parsnips, potatoes and stock.
  • Simmer gently for 10 minutes.
  • Blend using a stick blender.