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.