Preheat oven to 200°C.

Peel and chop the parsnips.

Place the parsnips and garlic in a roasting tray, drizzle with olive oil and roast for 30-40 minutes, or until tender and slightly browned.

Place the roasted parsnips and garlic into a large pot. Pour in the vegetable stock and bring to a boil.

Reduce heat and simmer for 15 minutes.

Blend the soup until smooth using a hand blender or regular blender.

Season to taste.