Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Cut the parsnips into quarters lengthways.
Place on a roasting tray. Sprinkle with the oil and toss to coat. Roast for 30 minutes or until golden, turning once or twice.
Place the roasted parsnips in a saucepan and add the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper.
Purée in a food processor or with a stick blender. Season to taste.
To make the garnish
Slice the parsnip very thinly lengthways using a potato peeler, so that you have long thin strips.
Heat the oil in a frying pan and fry until crisp and golden. Season with sea salt and pile on top of the soup. Sprinkle with parsley and serve.
Diced pancetta or some strips of streaky bacon, fried until crisp make a delicious garnish when serving to non vegetarians.Freeze: for up to 3 monthsNutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or garnish.)