Roasted parsnip and cauliflower soup

Serves four

Ingredients:

• 1 kg parsnip, peeled and roughly chopped 
• 1 head cauliflower florets 
• 1 large onion, cut into rings
• 2 garlic cloves, peeled and finely chopped
• 1 tablespoon vadouvan
• 2 litres vegetable stock
• 1 ½ tablespoon GOOD ROOTZ
• salt and pepper
• olive oil 

Instructions:

1. Preheat oven to 200˚C.
2. Spread parsnips, cauliflower, vadouvan, salt and pepper onto a baking sheet or baking dish and drizzle with oil.
3. Roast vegetables for 20 minutes.
4. Meanwhile, heat a high pot with 2 tablespoons of olive oil and simmer the union. Add the garlic and fry for 1 minute.
5. Pour the stock into the high pot, add the roasted vegetables and bring to a boil.
6. Once the vegetables are soft and stock is hot, remove the pot from heat. Transfer into a blender or mix with a hand mixer.
7. Puree mixture until it’s smooth and season with salt and pepper. 
8. Divide the soup over 4 bowls.
9. Mix 1 ½ tablespoon of olive oil with 1 ½ tablespoon of GOOD ROOTZ and drizzle it over the bowls.