I used my orchard vouchers for winter vegetables to buy some parsnips and make this hearty soup as we are trying to shift some Christmas pounds
Heat oven 200 degrees C and prepare a roasting tin.
Peel parsnips and chop into chunks, deseed pepper and cut into chunks and peel and quarter onion. Place in roasting tin and sprinkle over some olive oil, roll the veg around in the tin to ensure they are coated and roast in the oven for about 20 - 25 mins
Finely chop chilli and garlic add to pan with small amount of olive oil and soften then add the roasted vegetables and the vegetable stock. Bring to the boil and then simmer for 5 mins
Add salt and pepper, and then blend with a hand held blender to a smooth consistency. Simmer for a further 5 mins and serve.
Add additional water or stock if you prefer a thinner consistency to your soup
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