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Recipe Roasted Parsnip & Fennel Soup

There’s nothing like a warm, hearty, hug-in-a-bowl for some self-care and nourishment. Spiced, roasted hazelnuts give this soup an extra edge, but you can use those babies to top almost any dish.

You will need

Serves 4

  • 4 parsnips, diced inch sized pieces
  • 30ml olive oil
  • 2 brown onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/4 cup white wine
  • 1/2 fennel, diced
  • 3 sprig thyme
  • 1 bay leaf
  • 2L vegetable stock
  • Salt and pepper

For the dressing

  • 1/4 cup golden syrup
  • 2 teaspoons Korean chilli flakes
  • 1 sprig thyme leaves
  • 1 lemon, zest only
  • Splash of water

For the crunch

  • 1 cup hazelnuts
  • 1 teaspoon vegetable oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt

To garnish

  • 1-2 stems spring onions, chopped

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Directions

15 mins to prep

40 mins to cook

  1. Step 1

    Preheat the oven to 230°C.

  2. Step 2

    Toss the parsnip on a baking tray with some oil and a little salt and place in the oven to roast for 20 minutes, turning half way through.

  3. Step 3

    In a large pot on medium-high heat, place the oil and bring it to temperature. Add the onions and cook with a little salt until brown. Add the garlic and cook for a further 3 minutes. Add the white wine and cook for 3 minutes again. Then add the fennel to the pot, along with the thyme sprigs, bay leaf, and a little more salt. Add the vegetable stock, bring to a boil, then reduce to a simmer and cook until the fennel is soft.

  4. Step 4

    In the meantime, mix the dressing ingredients together and set it aside.

  5. Step 5

    While the oven is cooking the parsnips, place the hazelnuts on a baking tray and place them in the oven for 5 minutes. Be careful though, as this oven is very hot with the parsnips and the nuts can easily burn! Take them out and place them in a tea towel, then smash them with a rolling pin to make a nice hazelnut crumble. While they are still warm, place them in a bowl with the oil and the spices, and mix them together to stick.

  6. Step 6

    Once the parsnips are done in the oven and are nice and roasty add all of it to the pot (reserving a few pieces for garnish!) and with a stick blender, blend everything, adding a little more water if it is becoming too thick.

  7. Step 7

    Portion into bowls, and top with a few roast parsnips, a handful of hazelnuts, and a drizzle of the dressing! And finish it off with a sprinkling of chopped spring onion :)

Recipe: Simon Toohey