4 big carrots washed and chop into pieces (don't bother peeling carrots or parsnips)
4 big parsnips washed and chop into pieces
1/2 onion roughly chopped
small amount of butternut pumpkin roughly chopped (if you like)
throw everything onto an oven tray lined with baking paper, drizzle everything with olive oil and salt and pepper to taste.
Roast in 180Degree C oven until golden brown and soft.
Put reasonable quantities into blender (or use a stick blender) with equal amount of water (can use stock but not necessary). Blitz then put into container (you can make it as thick or thin as you like by the amount of liquid you add).
Zap in the microwave whenever you want a bowl and enjoy with nice crusty bread.
Will freeze really well. Can add a little ginger to the roast or some cumin for a little zing....lol. Very healthy too!!
Little washing up to do and so easy peasy to make.
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