1kg parsnips – peeled and chopped
1 large onion, chopped
3-6 garlic cloves (leave whole – when you roast garlic the flavour becomes much more subtle)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon coriander
dash chilli flakes
salt and pepper
1 – 1.5 litre vegetable stock, depending on how thick you like your soup (I use Moredough or The Stock Merchant vegetable stock)
fresh coriander – chopped
Mix all the ingredients except stock and coriander together, and bake in the oven 200 degrees Celsius for 30-40 minutes until the vegetables are tender – I like to leave them in until the edges are well browned to get a richer flavour.
Heat the stock and add the roast vegetables – you will need to peel the garlic. Blend until smooth using a stick blender.
Sprinkly chopped coriander on top, and serve with bread.