Submitted by Jenny Wooster, Picadilly Farm

1 1/2 lb parsnips, peeled and cubed
2 onions, chopped
2 garlic cloves, chopped
1 tsp cumin seeds
1 tsp cardamom seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp ground ginger
2 pints vegetable stock

Dry roast the seeds and grind together. Sauté the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips and stock and simmer gently until tender. Puree and serve.