1. Preheat oven to 230°C. Toss carrots, parsnips and turnips with 1 tbs of the oil on a baking tray. Bake, stirring occasionally, for 40 minutes.
2. Heat remaining oil in a saucepan set over medium heat. Add onion
and thyme; cook for 4 minutes. Add roast vegetables, stock and water; simmer for 15 minutes.
3. Puree mixture in a blender (working in batches), season to taste and serve.
NUTRITIONAL INFO PER SERVING (11/3 cups)
703 kJ (168 cal), 4g protein, 24g carbs, 6g fibre, 7g fat (1g sat fat), 167mg sodium
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