Roasted Garlic & Parsnip Soup

• 2 bags of parsnips, peeled and roughly chopped (this was about 8 average sized parsnips)
• 1 garlic bulb
• Salt and pepper to season.
• 2 tbsp good quality olive oil, and a little extra for drizzling if you wish.
• Dried herbs of your choice, I used sage and thyme.
• A few fresh rosemary sprigs.
• 1 onion, finely chopped.
• 900ml vegetable stock.
• 250ml milk (I used full fat milk)
• 1 tbsp maple syrup.

Optional to serve: homemade croutons, parmesan, fresh herbs, toasted nuts, and olive oil.

1. Pre heat your oven to 200c and prepare a roasting tray
2. Peel and roughly chop your parsnips, arranging them on the tray. Drizzle over the maple syrup, 1 tbsp olive oil and season with salt and pepper. Toss to coat.
3. Cut the top part of the garlic off, drizzle over a little olive oil and sprinkle of sea salt. Wrap in foil and place in the middle of the tray. Add a few fresh rosemary sprigs and roast for 45 minutes, turning the parsnips halfway through.
4. Heat the other tbsp of olive oil in a deep pan and add the onion. Cook on a medium heat until soft and translucent, then add the dried herbs, the roasted parsnips and squeeze out the roasted garlic. Stir to coat everything, then add the stock and the milk. Stir and simmer for 5 minutes.
5. Using either a stick blender or food processer, blend until smooth and serve. Optional toppings of toasted nuts, homemade croutons, a sprinkle of parmesan or a drizzle of olive oil - enjoy!