Preheat the oven to 350 degF
Peel and cut the parsnips into medium-sized, equal chunks.
Toss the parsnips well with oil, salt and pepper, and arrange on a baking tray, preferably with parchment paper, in a single layer.
Roast until tender for about 20-30 minutes, stirring once or twice during the process.
Chop the onion, celery and garlic.
In a pot, heat a small amount of oil then sauté your vegetables you just chopped. Add the roasted parsnips and vegetable stock and cook for about 30 minutes until the vegetables are soft.
Season with salt and black pepper, then add lemon juice.
Remove from heat and transfer the soup to a blender. Alternatively, use a hand blender to blend to the desired consistency.
Transfer the soup to the pan and leave to bubble away for one to two minutes. Enjoy with your favourite soup garnish.
