Page 10 - More than Green Beans

Roasted Parsnip & Turmeric Soup
Directions
Grind the spices together in a co ee blender Chop parsnips into small pieces in the food processor with the S blade, to the consistency of rice.
Spread the chopped parsnips on wax paper and place on a baking tray and roast for 40 minutes, opening the oven occasionally and turning the mixture with a wooden spoon so as to roast evenly. Heat the oil in a large saucepan, add the celery, ginger and the spices and cook for one minute. Add the chopped parsnips and the mustard, and s r with a wooden spoon.
Add the vegetable stock, and the sweet potato, add the water to cover the ingredients, and bring
to the boil. Cook for ten mins, put a lid on the pan, turn o the heat and leave to cook in its own heat. Check the parsnips are cooked through.
Blend with a handheld blender, correct the seasoning, and serve.
10
Recipe 05
5 large Parsnips or 1.5lbs/750g, peeled and nely chopped
3 S cks Celery, nely chopped
1 inch Ginger, nely chopped
2 Tablespoons Cooking Oil
1 Medium Sweet Potato 8oz or 225g, chopped
1 Teaspoon each of Coriander seeds, Cumin, Turmeric powder, Mustard seeds
I Tomato
1 Tablespoon Mustard
2 Cubes Vegetable stock
Water
Ingredients