Heat oven to 375°F.

Cut the top third off the head of the garlic so some of the cloves are exposed. Place on a sheet of foil large enough to cover. Drizzle with 2 teaspoons of the olive oil and season with salt and pepper.

Wrap completely with foil and place on an oven-safe pan or dish. Roast in the oven until soft, about 30 minutes. Let cool. Garlic can be made and kept in the refrigerator for up to a week.

Heat 3 tablespoons of oil in a large stock pot over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until soft and starting to brown. Add ginger and cook 1 minute more.

Add root vegetables, MAGGI® Chicken Flavor Bouillon and water. Peel the papery skin away from the roasted garlic cloves and add those to the soup as well. Bring to a boil, then reduce heat to a simmer, cover and cook on medium-low until vegetables are soft, about 30 minutes.

Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add chorizo and jalapeño and cook, stirring frequently, until chorizo is browned and crispy and jalapeño is soft, about 5 minutes.

When the soup is ready, purée with a stick blender or carefully blend in a regular blender until smooth. Taste and add more salt and black pepper as needed.

Serve hot with a spoonful of the chorizo mixture and a sprinkling of parsley on top.