Spiced Parsnip & Cauliflower Soup

Ingredients

• 1 tbsp olive oil
• 1 medium cauliflower, cut into florets
• 3 parsnips, chopped
• 2 onions, chopped
• 1 tbsp fennel seeds
• 1 tsp coriander seeds
• ½ tsp turmeric
• 3 garlic cloves, sliced
• 1-2 green chillies, deseeded and chopped, 5cm piece ginger, sliced
• zest and juice 1 lemon
• 1l vegetable stock
• handful coriander, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for 8 minutes, stirring, until soft.

2. Add the fennel seeds and coriander seeds and toast for 1 minute until fragrant. Stir in the turmeric, sliced garlic, chopped chillies and sliced ginger and cook for 2 minutes.

3. Add the chopped parsnips and cauliflower florets and stir to coat in the spices. Cook for 3 minutes.

4. Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes until the parsnips and cauliflower are very tender.

5. Remove the pot from the heat. Blend the soup until completely smooth with a stick blender, or in batches in a countertop blender.

6. Stir in the lemon zest and lemon juice. Reheat gently over low heat for 2 minutes if the soup has cooled.

7. Ladle the soup into bowls and scatter the chopped coriander over the top to serve.