Parsnip soup with a toasted hazelnut finish
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A roasted parsnip carries a nuttiness that works well in a simple soup. Keep the roasting color golden rather than dark brown, then let stock loosen the vegetables into a soft purée. Hazelnuts are a small finishing accent, not a replacement for the parsnips' flavour.
For 3 bowls, use 500g peeled parsnips in 2cm pieces, 1 diced onion, 2 tablespoons olive oil, 650ml low-salt vegetable stock, 50ml milk and 20g hazelnuts. Contains milk and hazelnuts; check stock labels.
Heat the oven to 210°C conventional/190°C fan. Toss parsnips with 1 tablespoon oil and roast for 25–30 minutes until tender and golden. Soften onion in remaining oil over medium-low heat for 8 minutes. Add roasted parsnips and stock and simmer for 10 minutes.
Toast hazelnuts in a dry pan for 4–5 minutes over medium heat, shaking, then cool and chop. Remove soup from heat and blend safely with a submerged stick blender, following its hot-liquid directions. Add milk and heat gently until steaming hot. Season after tasting and finish with nuts. Allow 50 minutes. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once, adding nuts afterwards.