2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seed, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
675g parsnip, diced
2 plum tomato, quartered
1.2l low FODMAP vegetable stock
1 tbsp lemon juice
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.
Recipe adapted from: Good Food