Ingredients

Steps

• Preheat the oven to 200°C.
• Toss the parsnips on a roasting tray with half of the olive oil.
• Roast for 15 minutes until golden-brown and tender.
• Heat the remaining oil and butter in a large saucepan.
• Add the onion and rosemary, cover, and fry gently for 4 minutes.
• Add the roasted parsnips, stock cubes, milk, and water and bring to a boil.
• Simmer for 5 minutes until the parsnips are very soft.
• Transfer to a blender and pulse until smooth.
• Season the soup with salt and black pepper.