Spicy roast vegetable soup

[Serves 4] 1 onion, cut into 8 pieces 300g carrots, peeled and chopped 200g butternut, peeled and chopped 100g parsnips, peeled and chopped 1 red chilli, seeded and chopped 1 tbsp cumin, ground 1 tbsp coriander seeds 2 tbsp olive oil 2 tbsp butter Sea salt and black pepper 1 litre vegetable stock ½ cup cream Fresh coriander, to garnish FOR THE HARISSA TOASTS Olive oil 1 baguette, sliced and toasted 1 tbsp harissa paste

1. Preheat the oven to 180°C. Place the onion, carrots, butternut, parsnips,chilli, cumin
and coriander in a deep baking tray, drizzle over olive oil and dot with butter. Season
and roast for 40 minutes, or until vegetables are cooked and golden.
2. Add the vegetable stock to the roasting pan and bake for another 15 minutes. Remove
from oven, set aside to cool, then blend until smooth.
3. Place the mixture in a pot, stir through the cream and gently reheat.
4. For the harissa toasts: Drizzle a little olive oil over each slice and spread with harissa.
5. To serve: garnish soup with fresh coriander leaves and serve with harissa toasts.