Roasted parsnip and carrot soup is a delicious blend of budget vegetables which combine to produce an amazingly tasty, creamy and gluten free vegan soup.
Place the chopped onion, parsnip, carrots and garlic into a large baking tray.
Add the olive oil, coriander powder and freshly ground salt and pepper. Mix and combine well with all the vegetables in the tray and place in the oven.
Roast the vegetables for about 35 - 40 minutes but make sure you stir them every 10 to 15 minutes or so to prevent them from burning.
When the vegetables are cooked, remove the roasted garlic cloves and squeeze the soft cloves out of their skins and add back to the roasted vegetables, then discard the skins.
Add the vegetables to a large soup pot and scrape the tray to get all the goodness from the vegetable tray into the pot.
Add the stock, bring to the boil and simmer for approximately 5 minutes.