2Toss 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.
3In 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.
4In the meantime, mix the dressing ingredients together and set it aside.
5While 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.
6Once 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.
7Portion 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 :)
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.