This warming parsnip soup is complemented by the rich sweetness of roasted cherries and crunchy hazelnuts.
Heat the oven to 180C. Heat 1 tbsp of the olive oil in a large saucepan over a medium heat. Add the onion and parsnips with a big pinch of salt and fry until softening, around 8-10 mins. Add the garlic and fennel seeds and cook for 2 mins further.
Pour the vegetable stock and milk into the pan. Bring to the boil then turn to a simmer and leave for 1 hour, until the parsnips are completely softened.
Tip the cherries into a roasting tin, toss with the remaining olive oil. Add the half of the thyme leaves, along with a big pinch of salt and pepper. Roast for 20 mins, until the cherries are softened. Set aside.
Once the soup is cooked, use a stick blender to blitz until smooth. Tip into bowls and top with the roasted cherries, hazelnuts and fresh thyme leaves. Add a drizzle of olive oil, add a crack of black pepper and serve.
2 tbsp olive oil
1 onion, roughly chopped
3 large parsnips, peeled and chopped
1 garlic clove, peeled and roughly chopped
1 tsp fennel seeds
500ml vegetable stock
200ml milk alternative, I used oat milk
100g cherries, pipped and halved
2 sprigs thyme, leaves picked
2 tbsp toasted hazelnuts
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