2 tbsp olive oil
2 tsp coriander seeds
2 tsp cumin seeds, a bit extra to garnish
1 tsp ground turmeric
1 tsp mustard seeds
1 tsp cayenne pepper
1 large onion, chopped into large chunks
3 garlic cloves
2 lbs diced parsnips
2 plum tomatoes, quartered
2 ½ cups of vegetable stock (more or less if you prefer a different consistency)
salt and pepper to taste
2 tbsp lemon juice