Preheat your oven to 425 degrees. Combine onions, carrots, parsnips, garlic, olive oil and salt on a baking sheet and roasted for 25-30 minutes, tossing them half way through. Remove from the oven and let sit for about 5 -10 minutes to cool. Then transfer veggies to a blender or food processor and add in the chicken stock. If your blender or food processor isn’t big enough, you are separate the veggies and stock into two part and do them separately. Blend on high until the mixture is creamy and lumps are gone. Pour the soup into a soup or stock pot and place over medium high heat until simmering. Add in light coconut milk and Vital Proteins Beef Gelatin and season with salt and pepper to taste. Serve warm and garnish with parsley and a drizzle of pesto!