1 bulb of garlic, peeled
1 pound parsnips (about 4 medium or 3 large), peeled and cut into large chunks
1 onion, cut into rough pieces
2 tablespoons olive oil, plus more for drizzling
2 teaspoons freshly chopped thyme
a 3 finger pinch of sea salt
freshly cracked black pepper
1 quart of vegetable or chicken stock
a splash of lemon juice
~Preheat the oven to 375°F. Prep the garlic, onions, and parsnips.
~Place vegetables in a bowl, adding the sea salt, black pepper, thyme, and olive oil. Toss well to coat them.
~Spread out vegetables onto a sheet pan. Roast until tender, then remove from the oven and allow to cool slightly. While the vegetables are cooling, heat up the stock.
~Place the roasted vegetables into a blender (may require you to make this in two smaller batches), add 2 cups of stock, then blend until smooth and creamy. Repeat as needed.
~To serve, pour the soup into a pot and heat on medium to bring to desired temperature, lowering to a simmer to keep warm. Add the lemon juice, check and adjust seasonings as needed. Pour into bowls, top with more black pepper and thyme (optional). Walnuts and other herbs also make delicious toppings.