Roasted parsnip, cauliflower and garlic soup

(serves 4)

Another parsnip recipe to enjoy this winter vegetable, extra bonus that this recipe can be made in stages, freezes well and is easy to convert to baby food = winner! Great for these cold winter nights, delicious served with fresh bread or our family favourite, garlic bread :) I also topped up our meal with some charcoal chicken as I seem to need my protein fix these days, but with some forward planning could definitely be made at the same. Enjoy!

Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
3 medium parsnip (approx 700g)
1 medium head cauliflower
1 tsp dried sage
1 tsp dried thyme
1 head garlic
1 L vegetable stock
1 tsp paprika, to serve
olive oil

Method
1. Preheat the oven to 180C.
2. Peel and cut the parsnip into 2cm chunks, and cut the cauliflower into large florets. Toss with olive oil, dried sage, dried thyme and a sprinkle of salt.
3. Place the parsnip, cauliflower and whole bulb of garlic into the oven. Roast for 30-40 minutes, until soft.

4. Place the parsnip, cauliflower and garlic flesh (remove from the skin) into a large pot with the stock and bring to the boil. Simmer for 10 minutes then cool and blend in the food processor until smooth.
5. Place in a large pot and bring back to the boil.
6. When ready to serve, spoon out into bowls and sprinkle paprika on top (if desired) and a drizzle of olive oil. Delicious served with garlic bread!

Baby version: Use water, homemade stock or low-sodium vegetable stock to blend and serve without paprika.