METHOD:

Preheat your oven to 200 degrees celsius fan assisted.

Cut the peeled parsnips into 1,5 cm wide cubes. Peel the onion and cut it in eight. Slice the leek thickly. Core the apple and quarter it. Use the flat end of your knife and press down on each garlic clove to lightly crush it.

Transfer all of your prepared vegetables on a large baking tray, drizzle with oil and season with dried rosemary, salt and black pepper. Toss to coat the veggies and roast in the preheated oven for 40 minutes or until the parsnip have softened.

Rinse and drain your can of butter beans and add it to a blender jug along with the stock cube and 5 cups of water. Once the vegetables are roasted add them to the blender as well*. Season with salt and black pepper and then blend until smooth. If you need add the last cup of water or enough water until you reach your prefered consistency.

Pour the silky smooth soup into a pot and heat on the stove. Let simmer for 5 minutes to allow the flavours to marry and then serve. Garnish with a drizzle of vegan cooking cream and some fresh parsley if you wish.

* If you have a smaller blender jug you might need to blend the soup in two batches or you could combine all the ingredients in the pot directly and use an immersion blender to blend it.