Syns per serving: FREE
low-calorie cooking spray
4 large parsnips, peeled and cut into small chunks
2 large carrots, peeled and cut into small chunks
1 large onion, cut into thin wedges
4 tomatoes, skinned and cut into wedges
4 garlic cloves
1 tsp cumin seeds
1 tsp ground coriander
1 tsp black mustard seeds
½ tsp turmeric
1 litre boiling vegetable stock
5cm piece fresh root ginger, peeled and finely grated
juice of ½ lemon
small pack fresh coriander or parsley,
finely chopped
shredded spring onion and red chilli, to serve
for the garlic yogurt
120g fat-free natural Greek yogurt
1 garlic clove, crushed
Preheat the oven to 200°C/fan 180°C/gas 6.
Spray a non-stick roasting tin with low-calorie cooking spray and add the parsnips, carrots, onion, tomatoes, garlic, spices and some seasoning. Toss well, spray with more low-calorie cooking spray and roast for 40 minutes or until the vegetables are soft and just beginning to brown.
Transfer the roasted vegetables to a saucepan over a low heat and add the stock and ginger. Bring to a simmer, cover and cook for 10 minutes or until all the vegetables are tender. Remove from the heat and leave to cool slightly.
Blitz the soup with a stick blender (or use a food processor or blender). Reheat gently, then stir in the lemon juice and most of the chopped herbs. Check the seasoning too.
Mix the yogurt, garlic and a pinch of salt in a small bowl. Ladle the soup into bowls and add a stylish swirl of the garlic yogurt. Top with the shredded spring onion and chilli and scatter over the remaining herbs to serve.