1. Preheat the oven to 180°C. Combine the olive oil, celeriac, parsnips, onion and garlic in a bowl and mix well. Transfer to a large roasting dish and roast for 30 minutes until tender. Take out and toss through the coriander and cumin seeds, then roast for a further 5-10 minutes, until the spices are toasted and aromatic.
2. While this is happening get your stock on the boil, with the saffron added in to infuse and colour. Also toss in your plum tomatoes and any parsley stalks or parsnip peelings as they will all add flavour and sweetness – just remember to take the stalks and carrot scraps out before you blitz the soup (the tomatoes can stay in if you like).
3. While the vegetables are roasting you can also cut or tear your pitta bread into bite sizes pieces. Drizzle with the olive oil and thyme leaves, and toss to coat evenly. Transfer to a baking tray and roast for 10 minutes, or until golden and crispy. Set aside until ready to serve.
4. When the vegetables have cooled a little spoon them into a food processor or blender with half the stock and process until smooth. Pour into a large pan with the remaining stock and coconut milk, season and heat until barely simmering.
5. When ready to serve remove the soup from the heat and stir in the lemon juice at the very last minute. Spoon ladles of hot soup into each bowl and top with cheese, a few croutons, parsley and a sprinkling of seeds.
Serves 6-8 people
Prep: 10 mins
Cook: 45 mins
For the soup:
2 tablespoons olive oil
1 large white onion, peeled and cut in half
700g parsnips, peeled and roughly chopped
1 celeriac, peeled and roughly chopped
1 tablespoon coriander seeds
1 teaspoon cumin seeds, plus extra to garnish
Large pinch/about 5 strands saffron
1⁄2 teaspoon ground turmeric
4 cloves garlic, peeled
2 plum tomatoes, quartered
Small handful dried porcini or wild mushrooms
1.5 litres vegetable stock
100g coconut cream
Juice of 1⁄2 lemon
Salt and pepper
4 The Food Doctor Multiseed & cereal pitta breads