Spiced parsnip and cauliflower soup

1. Heat the olive oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 minutes until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder
2. Partially cover the vegetables and slowly sweat for around 10 minutes until they are soft but not brown. In another pan, dry roast the spices with a pinch of salt for a couple of minutes. After this, place them into a pestle and mortar and grind to a powder
3. Next, add the ginger, chilli, spices and garlic to the vegetables. Cook for about 5 minutes, stirring regularly. After this, add the zest and juice from the lemon. Make up 1 litre of stock using the stock cubes and pour into the saucepan so the vegetables are covered. Leave to simmer for 25-30 minutes until the vegetables are tender
4. Pour the mixture into a blender and purée until smooth

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