I used leftover roast vegetables from the day before for this, but you can roast the vegetables specially.
Scrub clean 1 large carrot and 1 large parsnip; halve lengthways and cut into finger-length batons. Place on a baking tray and drizzle over a tablespoon of oil, a generous pinch of salt, and generous cracked pepper. Roast at 180°C for 30-45 minutes, or until soft and beginning to blacken around the edges. Allow to cool a little then chop into smaller pieces. Fry 1/2 onion, roughly chopped, and 2 cloves garlic, roughly chopped, in a little butter or oil until beginning to caramelise. Add the carrot and parsnip, 1 tbsp wholegrain mustard, and 1-2 cups of vegetable stock depending on how thick you want the soup (one cup will give an almost purée-like texture, two cups will give a thin drinking soup). Bring to the boil, then take off the heat and blend until reasonably smooth. Serve with crusty bread and goat’s cheese.
Serves 2-3 depending on the size of the vegetables and the amount of liquid added.