Spicy Roasted Parsnip Soup

The spices involved are coriander, mustard seeds, turmeric and cumin. Like many good soups, this one is so easy that it hardly needs a recipe. Cut parsnips into chunks, add one onion also in chunks plus a couple of cloves of garlic, toss vegetables in the spices with some oil and roast on baking tray in oven (gas mark 7) for 30 mins. Add about a litre of good stock and blitz in liquidiser. 
The taste is warming, just spicy enough - and surprisingly very orangey! For anyone who wants a bit more info' about quantities, etc, here is the recipe in full.