750 g parsnips (about 6), chopped into 2 cm chunks

250 g cauliflower florets (about 8 oz)

6 cloves garlic, peeled

2 tbsp olive oil

1 tbsp fresh thyme leaves

1 tbsp honey

1/2 batch caramelized onions

1.5 litres vegetable stock (about 6 cups)

1/4 cup heavy cream

Toasted hazelnuts, for serving

Extra cream, for serving

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Preheat the oven to 180°C (350°F).
Place the parsnips, cauliflower, and garlic in a roasting tin. Drizzle with olive oil, thyme, honey, salt, and pepper, then toss to coat.
Roast for 15–20 minutes, or until the vegetables begin to turn golden.
Transfer the roasted vegetables to a blender along with the caramelized onions and vegetable stock. Blend until smooth, working in batches if necessary.
Pour the soup into a large saucepan, stir in the heavy cream, and warm gently to serving temperature.
Ladle into bowls and top with toasted hazelnuts, a swirl of cream, and extra salt and pepper if desired.

Add smoked paprika or cumin for warmth and depth.

Stir in a splash of apple cider vinegar for brightness.

Swap vegetable stock for chicken stock for a richer flavor.

Use coconut cream or omit dairy for a vegan version.