Easy recipe Roast parsnip and rosemary soup

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about six hundredg/onelb about fiveoz parsnipsfour tbsp olive oilfiftyg/one¾oz buttertwo hundred and twenty-fiveg/eightoz onionone tbsp dried rosemarytwo vegetable stockseven hundred and fiftyml/one¼ pint milkseven hundred and fiftyml/one¼ pint water salt and freshly ground black pepper. Roast parsnip and rosemary soup. Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup..