(serves 4) adapted from here
4 large parsnips, chopped into 1 inch pieces
2 potatoes chopped into 1 inch pieces
1 large onion, peeled and cut into 6 big chunks
4-6 large cloves of garlic, left in wrappers (I like garlic so I used 6)
1 tbs olive oil
5 cups of veggie stock
1 tsp dried rosemary
1/2 tsp crushed red pepper flakes (more or less depending on your spice tolerance)
salt and pepper to taste
Preheat the oven to 400.
Toss all the chopped veggies (including garlic) together with the olive oil, rosemary, salt and pepper.
Place on an oiled baking sheet (or two) and roast in the oven for 20-30 minutes, tossing veggies once halfway through.
Once veggies are roasted remove from the oven. Squeeze garlic from its wrapper. Add garlic and the rest of the veggies to a large soup pot.
Add the broth and red chili flakes and bring to a boil. Reduce heat to a low.
With an immersion blender (or regular blender) puree the soup.
Taste test to see if anything is missing. Add salt and pepper as needed.