Serves 6

2 tsp cumin seeds

2 tsp coriander seeds

60 g butter

1 large onion, peeled and chopped

2 fat cloves of garlic, peeled and chopped

400g carrots, peeled and chopped

400g parsnips, peeled and chopped

1.2 litres chicken or vegetable stock

2 tsp olive oil

About 20 small fresh sage leaves

Sea salt

1 Tip the cumin and coriander seeds into a frying pan.

2 Heat gently until the seeds are fragrant and start to pop.

3 Crush using a pestle and mortar

4 Melt 50g of the butter in a large saucepan and stir in the onion, garlic amd seeds.Cook gently, partially covered, for 10 minutes.

5 Stir the carrots and parsnips into the pan and season.

6 Pour in the stock and bring to boil. Simmer partially covered, for 20 minutes.

7 Leave to cool a little, then liqidise in batches. Reheat gently.

8 Heat the remaining butter and the oil in the frying pan and, when sizzling, fry the sage with a pinch of sea salt for about 30 seconds. Serve the soup topped with the crispy sage leaves.