Preheat oven to 200°C/Fan 180°C/Gas 6. Pop a roasting tin in the oven to warm up. Trim and peel the parsnips. Chop them into equal-sized chunks. Peel and quarter the onion. Pour ½ tbsp oil into the hot tin and add the parsnips and onion. Drop in the garlic cloves. Season with salt and pepper and toss. Slide into the oven to roast for 20 mins.

While the parsnips are roasting, peel the shallots and slice them as thinly as possible. Place a frying pan on a medium heat for a few mins then pour in 2 tbsp olive oil. Add the shallots with a good pinch of salt and fry, stirring, for 10 mins till golden and crisp. Lift them out onto some kitchen paper to drain. Finely chop the coriander stalks and roughly chop the leaves, keeping them separate.

After 20 mins, pluck the garlic cloves from the tin and set aside. Sprinkle over 2 tsp Bombay spice mix and toss. Slide back into the oven for 10 mins.

Boil the kettle. Remove the parsnips from the oven. Pour in 850ml hot water from the kettle. Place the roasting tin on a medium heat on the hob and bring to a bubble. Simmer for 5 mins. Alternatively, transfer the parsnips to a pan before you add the water. Squeeze the roasted garlic flesh from the skins and add it to the soup.

Using a hand blender, blend the soup till smooth. Add half the crème fraîche and the coriander stalks. Blend again. Taste and season as needed.

Ladle the soup into warm bowls. Add a dollop of crème fraîche to each and top with the crispy shallots and coriander leaves to serve.