Creamy roasted parsnip & potato soup

Start by heating the oven to 400 degrees.

Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.

Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.

Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.

While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.

Heat to a gentle boil and cook gently until the potatoes are done.