Creamy Parsnip + Potato Soup with Roasted Garlic

Directions

1. Cut the top of garlic bulb enough to  see the garlic cloves, put it on yo a piece of aluimun foil drizzle about 1 teaspoon extra - virign olive oil pinch sea salt wrap it up put it in the middle rack in oven 375' for 20-25 minutes until it s golden and when you pinch it oozes out.
2. In a large stockpot over medium heat, warm the olive oil . Add the parsnips, onion and garlic and cook, stirring occasionally, for 5 minutes. Add the potatoes, rosemary, thyme, salt and pepper and cook, stirring occasionally, for an additional 5 minutes.
   
3. Add 1/2 the water or veggie broth and turn up the heat so it simmers, scraping up any browned bits from the bottom of the pot with a wooden spoon. Then stir in the rest of the water or  broth and bay leaf. Cover the pot and bring the soup up to a boil. Then turn down the heat to maintain a simmer. Cook until the parsnips and potatoes are very soft, about 25-30 minutes. Then turn off the heat and allow the soup to cool slightly. Remove and discard the bay leaf. Add the roasted garlic ..
4. Once the soup is cool enough to handle safely, purée it until it’s completely smooth using either a blender, an immersion blender or a food processor fitted with the blade attachment. You will most likely need to work in batches. 
5. Return the puréed soup to your pot and re-warm it over medium heat. incorporated. Taste and adjust for salt and pepper, if necessary. 
6. Ladle the warm soup into bowls Sprinkle of red pepper flakes before serving. Enjoy immediately.
7. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.