Step 1

Pre heat the oven to 200C/400 F.

Step 2

Wash the parsnips well and then cut into 2cm chunks. Peel the garlic and place in a roasting tin with the parsnips. Drizzle some vegetable oil, rosemary, maple syrup, salt and pepper on them and place in the oven. They will take about 20 mins. Give them a bit longer if they need it.

Step 3

Thinly slice the onions and place in a saucepan with some oil on a low to medium heat. Leave them to cook for about 15-20 minutes, stirring occasionally. They will slowly start to soften and caramelise.

Step 4

In a heavy bottom pan, place the roasted garlic, parsnips, caramelise onions and stock. Use a hand held blender to blend until smooth, Alternatively, do this in a a blender. Add extra water accordingly, if you want a thinner consistency,

Step 5

Squeeze in the juice from the lemon and season with salt and pepper.

Step 6

Serve and top with some vegan cream and toasted seeds,