Method
1. Pre-heat oven - 200°C
2. Add parsnip and carrot to a clean baking sheet. Toss them in the oil and fennel seeds
3. Roast until tender - 45 min, 200°C
4. Add red onion and extra virgin olive oil to the TM5 bowl
5. Chop - approx 3 sec, speed 5 with MC fitted
6. Sauté - 5 min, Varoma, speed 1
7. Transfer roasted vegetables to TM5 bowl
8. Add chicken stock and pink Himalayan salt flakes to the TM5 bowl
9. Cook - 8 min, 100°C, speed 1
10. Blend - approx 1 min, speed 10 with MC fitted
11. Serve