We're slowly coming to the end of parsnip season here in Australia.  Even though it's available all year round, it's at its best from Autumn to Spring (good timing for those of you in the Northern hemisphere!)

It takes only a handful of ingredients to make this wonderful soup, and I guarantee you'll love the aroma coming from the oven as it bakes, the burst of sweet roasted garlic as you puree it all together and then the taste once you dollop your plant based sour cream on top.  Oh my.