800g parsnips, peeled and roughly chopped
1 large onion, peeled and cut into chunks
2 cloves of garlic, chopped
2 tbs olive oil
2 tsp cumin seeds, plus 2 tsp more to garnish
½ tsp ground turmeric
1 large tomato, chopped
1500ml good quality vegetable stock from bouillon
100g feta cheese, crumbled (optional)
1. Preheat the oven to 220C.
2. In a large bowl, mix together the oil and spices then add the vegetables and mix well. Put on a large baking tray and roast for 30 minutes.
3. When tender, add the roasted parsnip and onion mixture to a food processor with half the stock and pulse until smooth. Pour into a pan with the remaining stock, season, then heat until simmering.
4. Lightly toast the remaining cumin seeds and garnish over the soup with some crumbled feta. Serve immediately.