800g parsnips trimmed and halved, or quartered if large
2 tbsp olive oil
2 tbsp honey
small handful of thyme sprigs plus extra leaves to serve
60g hazelnuts roughly chopped
20g grated parmesan or vegetarian alternative
25g butter
1 onion sliced
2 celery sticks chopped
1.5 litres vegetable or chicken stock
1 tsp cider vinegar
100ml double cream
Heat the oven to 200C/180C fan/gas 6, tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs.
Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised.
Remove from the oven and discard the thyme, tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more, remove from the oven.
Heat the remaining oil and the butter in a casserole dish over a medium heat until foaming, fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky.
Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream.
Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.
Honey roast parsnip soup is the kind of dish that feels like pure comfort in a bowl. Roasting the parsnips with honey draws out their natural sweetness and adds a subtle caramelised depth, creating a velvety, golden soup with a rich, slightly nutty flavour. Each spoonful is smooth and gently sweet, balanced with savoury notes and a hint of warmth from seasoning, making it both soothing and satisfying. Served steaming hot, especially with chunks of crusty bread for dipping, it wraps you in cosy warmth from the inside out — perfect for chilly days when you crave something hearty, nourishing, and utterly delicious.
