Recipe
Roasted Parsnip & Fennel Soup Recipe
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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
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 230°C.
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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.
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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.
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Step 4
In the meantime, mix the dressing ingredients together and set it aside.
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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.
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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.
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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 :)
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Recipe: Simon Toohey
