Ingredients:

2 tablespoon coconut oil

1 tablespoon coriander seeds

1 tablespoon cumin seed, plus extra to garnish

½ tablespoon turmeric

½ tablespoon mustard seeds

1 large onion, cut into 8 chunks

2 garlic cloves

675g parsnips, diced

2 plum tomatoess, quartered

1.2l vegetable stock

Directions:

1. Heat oven to 220C.

2. In a bowl, mix together the oil and spices. Add the vegetables and mix well.

3. Spread over a heavy baking sheet, then roast for 30 mins until tender.

4. Spoon into a food processor or liquidizer with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering.

5. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Bon Appetit!