Simple autumn soup

Tonight’s simple autumn soup:

Put the following ingredients on a tray in the oven for 30 minutes at 220 degrees C:

  • approximately 3 medium-sized parsnips diced
  • 1 onion in wedges
  • 2 cloves garlic
  • about 1/2-1 tsp was of coriander seeds, cumin seeds, mustard seeds and turmeric
  • about 2 tablespoons olive oil in 30 min 220 degrees.

Leave to cool a little, then put into a food processor with half a jar/tin of crushed tomatoes (alternatively, you could use 2 fresh tomatoes cut into quarters and baked along with the above ingredients in the oven) and half a liter of stock.

Transfer everything into a large saucepan with black pepper and about 600 ml stock until you get a good consistency. Heat the soup up and then take off the heat, add approximately a tablespoon of salt juice from a jar of preserved lemons (or a tablespoon of lemon juice and a little salt).


We had ours topped with carrot top pesto, yoghurt and roasted pumpkin seeds.