No dairy, totally vegetarian, low cost, very easy and so yummy! What more would you want?
|2 Tblspn olive oil||1 tspn coriander seeds||1 tspn cumin seeds|
|0.5 tspn turmeric||0.5 yellow or brown mustard seeds||1 large onion, cut into 8 chunks|
|2 garlic cloves||700 g parsnips cut into 2cm dice||2 large carrots, cut into 2cm dice|
|2 tomatoes, quartered||1.2 litres vegetable stock||1 Tblspn lemon juice|
|sea salt and freshly ground black pepper|
Preheat oven to 220 degrees. In a bowl, mix the oil and spices. Add the veggies and mix well. Spread over a heavy baking sheet and roast for 30 minutes until tender.
Place into a food processor with half the stock and process until smooth. Pour into a pan with the remainder of the stock and heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds if desired.
This can be frozen like most soups.