Honey Roasted Parsnip Soup

• 1/2 pounds, 2-5/8 ounces, weight Parsnip, Peeled (approximately 1 Large Parsnip)
• 7 ounces, weight Potatoes, Peeled (approximately 3 Small Potatoes)
• 1 whole Onion (medium)
• 2 Tablespoons Sunflower Oil
• 2 Tablespoons Honey, Divided
• 1 teaspoon Dried Thyme
• 1 whole Stock Cube
• Freshly Ground Black Pepper
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Boiling Water, Or As Needed

1. Preheat the oven to 200u0b0C (Gas Mark 6 / 400u0b0F).
2. Chop the parsnips and potatoes into fairly small chunks or sticks, and lay out on a large baking tray. Slice the onion into wedges and add to the tray. Coat with the oil, and drizzle with 1 tablespoon honey. Put the tray in the oven.
3. After around 25 minutes, remove from the oven to stir. Add the remaining 1 tablespoon honey and the dried thyme. Return to the oven for a further 15 minutes.
4. Remove from the oven once the vegetables are soft and beginning to crisp up.
5. Transfer the vegetables to a blender. Pour a dash of boiling water onto the baking tray, and use a spatula to deglaze the pan. Add this to the blender, along with the stock cube and plenty of black pepper.
6. Blend the soup, adding as much boiling water as you need to get the consistency you desire, perhaps around 500ml.
7. Serve warm with fresh bread.

weight potatoes, onion, sunflower oil, honey, thyme, freshly ground black pepper, water

Taken from tastykitchen.com/recipes/soups/honey-roasted-parsnip-soup/ (may not work)