There’s something deeply comforting about cooked parsnips, especially in a warming soup. They are well-and-truly in season right now, and you’ll find them adorning our produce areas. Serve up with delicious fresh bread and don’t forget the coriander garnish!

Parsnip soup

Serves: 4

INGREDIENTS

2 tbsp olive oil?
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp grated turmeric root
½ tsp mustard seeds
1 large onion, diced
2 garlic cloves, crushed
675g parsnips, diced
1.2 litres veg stock
50ml oat cream
1 tbsp lemon juice

To garnish:
A handful of fresh coriander per bowl

METHOD

Pre heat the oven to gas mark 7/190C. Onto a large baking tray add the diced parsnips, onion and garlic. Dash over the olive oil. In a separate bowl, mix the spices together and spread over the vegetables, before popping the tray into the oven. Roast the vegetables for around 30 mins, or until golden.
Once the vegetables are roasted, add them to a food processor and pulse until they form a paste.
Next, add the paste to a large saucepan, along with the premade veg stock, oat cream and lemon juice. Heat on a medium flame for 15 mins, mixing the ingredients together. Remove the soup once it begins to simmer and the ingredients are fully incorporated.

Serve up with fresh buttered bread, and a lovely garnish of coriander.