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Roast Curried Parsnip Soup






 - 2 tbsp olive oil

 - 1 tsp coriander seeds

 - 1/2 tsp cumin seed

 - 1tsp ground tumeric

 - 1/4 tsp cinnamon

 - 1/4 tsp mustard seeds

 - 1 large onion, peeled and diced

 - 2 cloves garlic peeled

 - 500g parsnip peeled and diced

 - 1 litre vegetable stock

 - 1 tbsp lime juice

 - 1/2 cup natural yoghurt

 - Salt and pepper, to season



Heat oven to 200 degrees Celsius. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking tray, then roast for 30 minutes until tender.

Place vegetables into a food processor with half the stock and process until smooth. Pour into a pan with the remaining stock, season then heat until barely simmering. Remove from the heat and stir in the lime juice.

Garnish with a dollop of yoghurt and fresh coriander leaves.


Click here to find more delicious recipes in our latest edition of Chapter magazine.


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