Before you start, pre-heat a large baking tray in your oven with 1 tablespoon of olive oil (200°c); once to temperature, add all of the parsnips, rolling them in the hot oil and roast for 45 mins.
In the meantime, finely chop your onion, garlic and ginger. Then lightly sauté them in a large pan for 4-5 mins until soft.
Once ready, roughly chop the roasted parsnips and add to the sauté pan along with the vegetable stock. Simmer for 5 mins.
Finally, blend all of the ingredients together until smooth and season to taste. If a little too thick, add a touch more vegetable stock until the desired consistency is reached. Finish with a sprig of fresh thyme, a swirl of crème fraîche and a good chunk of crusty bread to serve.
A simple, delicious soup for any day of the week.