Parsnip Soup (Protein)

Want to add some extra smoothness and warmth to the cold months? Try this deliciously creamy parsnip soup, full of rich and aromatic flavours from the spices. Boosted with whey protein to increase the nutritional value.

2 Tbsp. extra-virgin olive oil
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. ground turmeric
½ Tbsp. ground mustard
1 large onion, cut into 8 chunks
2 cloves garlic
1 lb 8 oz parsnips, diced (675 g)
2 plum tomatoes, quartered
5½ -6 cups vegetable stock (1.2 L)
1 Tbsp. lemon juice, freshly squeezed
2-4 scoops unflavoured whey protein powder (39-78 g)

Garnish:
cumin seeds
fresh herbs
crispy bacon

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a baking sheet with parchment paper.

In a bowl, mix 2 Tbsp. olive oil, 1 tsp. coriander seeds, 1 tsp. cumin seeds, ½ tsp. ground turmeric and ½ tsp. mustard seeds.

Add 1 large onion cut into 8 chunks, 2 cloves garlic, 675 g diced parsnips and 2 quartered tomatoes. Mix well.

Spread over a lined baking sheet, then roast for 30 minutes until tender.

Spoon into a food processor with 600 mL vegetable stock and process until smooth.

Pour into a pot with the remaining 600 mL vegetable stock and seasoning then heat until barely simmering.

Remove from the heat and stir in 1 Tbsp. lemon juice and whey protein. Garnish with cumin seeds.

Makes 4 servings.