Roasted parsnip soup

This is a quick, cheap and delicious soup, full of flavour (particularly if you use homemade stock, although you don't have to).

Peel and slice a couple of onions, put in a roasting tin and drizzle with a little oil. Roast in a hot oven for about 30 minutes. Cut a couple of parsnips into chunks, put in a roasting tin with a little oil and roast for 20 minutes. You are aiming to end up with similar amounts of the two veg.

When they are done, whizz them in the food processor with some stock - I used the pheasant stock I made last week with the carcasses of a brace of pheasant (£5 from the butcher), some onion, carrots and peppercorns.

Wonderfully warming on a rainy, thundery day like today.