Roasted Turnip and Lentil Soup with Cumin Butter

Ingredients

• 700 g turnips, peeled and cut into 3cm chunks
• 4 tbsp olive oil
• 150 g red lentils, rinsed
• 1 onion, roughly chopped
• 3 cloves garlic, peeled and smashed
• 2 celery sticks, roughly chopped
• 1200 ml vegetable stock, hot
• 1 tsp ground turmeric
• 1 tsp salt
• 1 pinch black pepper, freshly ground
• 40 g dairy-free butteror use regular unsalted butter if not keeping vegan
• 1 tsp cumin seeds
• 10 g fresh coriander, roughly torn (optional)

Contains: celery, milk.

Method

1. Heat your oven to 210°C (190°C fan). Toss the turnip chunks with 2 tablespoons of the olive oil and a good pinch of salt, spread them in a single layer on a large roasting tray, and roast for 30 minutes until the edges are properly golden and a little charred.About 30 min
2. While the turnips roast, heat the remaining 2 tablespoons of olive oil in a large saucepan over a medium heat. Add the onion and celery and cook, stirring occasionally, for 8 minutes until soft and translucent. Add the garlic and turmeric and cook for a further 2 minutes.About 10 min
3. Add the rinsed lentils to the pan, pour in the hot vegetable stock, and bring to a boil. Reduce the heat and simmer for 15 minutes until the lentils are completely soft.About 15 min
4. Once the turnips are done, add them to the soup pot. Use a stick blender to blitz until completely smooth. If the soup is thicker than you like, add a splash more hot water. Taste and adjust seasoning with salt and pepper.About 3 min
5. Make the cumin butter just before serving: melt the dairy-free butter in a small pan over a medium-high heat, add the cumin seeds, and let them sizzle and pop for about 90 seconds until fragrant and slightly darker. Remove from the heat immediately.About 2 min
6. Ladle the soup into warmed bowls, drizzle a teaspoon of cumin butter over each portion, and scatter over the fresh coriander if using. Serve immediately.