Roast parsnip soup with green olives and preserved lemon garlic bread

Preheat oven to 200.

Peel and roughly chop parsnip.

Peel and thinly slice the onion.

Peel and mince the garlic.

Toss the parsnip in a little oil, season and roast for 20 minutes.

On medium heat in a little oil, cook the onion for 2 minutes, stirring regularly. Add a pinch of salt and a crack of black pepper. Add the garlic and cook for another minute.

While the onion and the garlic are cooking, remove rosemary leaves from the stalk and add to the pot.

Remove parsnips from oven and put in the pot with onions and garlic, tossing everything together.

Add water to the pot, bring to a simmer and cook uncovered for about 20 minutes, until they are soft and fully cooked. Add more water, if needed.

While the soup is cooking, slice the rolls in half, spread on the preserved lemon butter and bake till golden brown.

Cut the olives in half lengthwise.

Remove the soup from the heat and add the pumpkin seed cream, leaving a small amount for garnish.

Blend the soup until very smooth. Taste and add salt, as needed.

Serve soup topped with olives pumpkin seed cream, with garlic bread on the side.