1. Preheat oven to 190°c

2. If your parsnips and carrots aren’t precooked, add them to a bowl and toss in the oil, syrup, chilli powder and salt and pepper then tip the contents of the bowl into a roasting dish.
3. Place the roasting dish in the centre of the oven for 40-45 minutes until the vegetables are crisp, golden and lightly crispy.
4. Once cooked, transfer the cooked vegetable to a large saucepan and add 4 ½ cups of vegetable stock. Leave the vegetables and stock on a low heat for 3-5 minutes, then blend them together, either in the pan with a stick blender or transfer the mixture to a heat safe blender.
5. When the mix is almost fully blended, add the harissa seasoning, then blend until completely smooth.
6. Return the pan to the heat for a few minutes to warm the soup back through, if necessary.

Serve and enjoy!