Roasted Parsnip & Cauliflower Soup

Recipe:

• 2 large parsnips, peeled and chopped

• 1 medium cauliflower, chopped

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable stock

• 1 tablespoon olive oil

• 1 teaspoon ground turmeric

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C. Toss the parsnips and cauliflower in olive oil, turmeric, salt, and pepper, then roast for 25-30 minutes until tender and caramelized.

2. In a large pot, sauté the onion and garlic in olive oil until softened.

3. Add the roasted vegetables and vegetable stock to the pot and simmer for 10 minutes.

4. Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed and serve warm.