Roasted Parsnip Soup With Lemon Yoghurt

• 3 medium-sized parsnips
• 2 tbs oil
• Salt
• 4 cloves garlic
• 4 cups of chicken bouillon
• 1 cup fat-reduced cream
• 2 tbs corn starch.
• A couple of fresh twigs of Rosemary
• 1/2 lemon, only juice
• 1 cup plain yoghurt
• Dried red pepper flakes
• Fresh Rosemary for topping

1. Heat oven to 200 deg C. Peel and cut the parsnips into smaller pieces, about 1 inch. Place in oven proof form and add oil and salt to taste. Mix well. Place form in the middle of the oven. Let cook for 20-25 minutes until the parsnips are golden brown. Stir after 10-12 minutes.
2. Bring boullion, cream, the coarsely chopped garlic cloves, and a few twigs of Rosemary to a boil. Add the parsnips and let simmer about 10 minutes. Transfer to a food processor and mix the soup until smooth. Pour back into pan. Mix the corn starch with some cold water and add to the soup. Bring to a boil again and let simmer for 2 minutes. Taste and add more salt if needed. Mix yoghurt and lemon juice in bowl. Remove soup from heat and spoon into bowls. Top with a little crushed red pepper flakes, a dollop of yoghurt, and fresh Rosemary. Enjoy!

parsnips, oil, salt, garlic, chicken bouillon, cream, corn starch, couple, lemon, plain yoghurt, red pepper, rosemary

Taken from www.epicurious.com/recipes/member/views/roasted-parsnip-soup-with-lemon-yoghurt-50136628 (may not work)