Ingredients   
5 parsnips
6 cloves garlic
2 tablespoons olive oil
1 tablespoon ground turmeric
4 cups vegetable stock
1 cup milk of choice
Pinch salt & pepper
 

Garnish suggestions
Sprouts
Chilli flakes
Coriander leaves
Cashew nuts
Olive oil

Method   

Preheat oven to 200°C

Peel and slice parsnips into small pieces and place on a baking tray. Drizzle with olive oil and sprinkle over salt. Bake for 20 minutes. Remove tray and add unpeeled garlic cloves. Return to oven and bake for a further 15 minutes until parsnips & garlic are tender

Peel the skin off the garlic cloves and set aside. Place the parsnips into a pot with the vegetable stock and bring to a boil

Remove the parsnips from the pot and place in a food processor with garlic, turmeric, milk and pepper. Blend until smooth. Transfer mixture back into the pot and mix well. Bring to the boil again, and simmer for 10 minutes

Serve warm soup in bowls and garnish with chilli flakes, sprouts, coriander leaves and cashew nuts.