Roasted Roots and Sage Soup

1 Parsnip peeled and chopped

2 Carrots peeled and chopped

1 Turnip peeled and chopped

4 Garlic cloves minced

1 TB Olive oil

1 tsp Maple syrup

2 TB Sage

5 cups Vegetable stock

Roast veggies on baking tray with oil at 350 for 30 min or until tender. Toss with maple syrup and sage and roast for another 10 minutes. Blend all in blender with vegetable stock and garlic. Enjoy!