A comforting bowl of soup that's big on flavour, and so thick you could stand your spoon up in it
Pre-heat the oven to 200C/180C fan/gas 6. Place the chopped and peeled parsnip into a roasting dish and toss with the olive oil, sage and a good pinch of sea salt. Roast for 30-40 mins until crisp and golden.
Make up the vegetable stock and pour into the jug of a blender along with the chopped parmesan cheese. Once the parsnip is cooked, add to the jug and blitz until smooth and creamy.
You can either cool and refrigerate to re-heat later, or serve immediately with a swirl of creme fraiche and some walnuts for a spot of crunch.
Vegetarian? Use a rennet-free hard cheese instead of Parmesan