PARSNIP SOUP

900 grams parsnips, peeled and cut into chunks
2 onions, cut into quarters
3-5 cloves garlic, depending on size, peeled
1 ½ teaspoons ground cumin
3 tablespoons olive oil
½ teaspoon sea salt, pepper
5 cups chicken or vegetable stock
½ cup cream
Preheat oven to 200°C.
Put the parsnips, onions, garlic, cumin and olive oil in a large bowl, season and toss to coat. Place on a large roasting tray and bake in oven for 40 minutes.
Heat stock, then puree the vegetables and stock together in a blender (in batches). Pour soup into a pot, add cream and bring to the boil.
Garnish with parsley or crispy bacon.