Prheat the oven to 200c. Start by giving the vegetables a good rinse. Remove the stalk tops from the parsnips and cut them into large chunks for roasting. Cut the cauilflower into large peices along with the potato. Slice the leeks down the centre and ensure to check them for dirt, as they may need a bit more of a wash.
Place the chopped parsnip, cauliflower, potato and leeks in a large roasting dish. Cut the spring onions in half and add them to the roasting dish with the garlic cloves. Add a liberal amount of extra virgin olive oil and season with some additional salt and pepper. Toss well and place in the oven for 45 minutes to roast until lovely and tender and golden, tossing at the half way mark.
Once the vegetables are done, remove them from the oven and place in a large saucepan with the stock, salt and pepper. Cover with a lid and bring to boil, then turn to a simmer and leave on a very low heat for around 45 minutes allowing the vegetables to break down.
Remove the saucepan from the heat and carefully ladel the liquid and vegetables in batches into a blender. Ensure you do this in stages, as if you add too much to the blender the heat will expand and cause the blender lid to explode off, leaving you and your kitchen covered in soup! Once all of the soup is blended till smooth, pour back into the saucepan and bring back to a low simmer. Taste for seasoning and adjust as needed.
Serve soup with your favourite bread, I like Gut Friendly Bread or Gut Friendly Rolls and then top the soup with something textural like crispy pan-fried tempeh as seen here.
For crispy pan-fried tempeh and hazelnuts, crumble the tempeh into a hot saucepan with some extra virgin olive oil and stir continually with a wooden spoon. Once the tempeh is golden and crisp (around 8 - 10 minutes), add the hazelnuts and toss again till they are toasted. Serve pan-fried tempeh and hazelnuts ontop of soup with fresh parsley.