Ingredients


2 tbsp olive oil

1 tsp coriander seeds

1 tsp cumin seeds , plus extra to garnish

½ tsp ground turmeric

½ tsp mustard seeds

675g parsnips , diced

2 plum tomatoes , quartered

1.2l low FODMAP vegetable stock

1 tbsp lemon juice










Method


Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices.

Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with half the stock and process until smooth.

Pour into a pan with the remaining stock, season, then heat until barely simmering.

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

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Per serving

233 kcalories, protein 6g, carbohydrate 30g, fat 10 g, saturated fat 1g, fibre 10g, salt 1.1 g


Recipe adapted from: Good Food

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