Preheat the oven to 180C/350F
Combine the parsnip chunks, cauliflower florets and garlic in a roasting tin. Drizzle on the olive oil (or cooking oil of choice), fresh thyme, honey, salt and pepper and stir to combine. Pop into the preheated oven and roast for about 15-20 minutes, or until starting to turn golden brown.
750 grams parsnips, 250 grams cauliflower florets, 6 cloves garlic, 2 tablespoon olive oil, 1 tablespoon fresh thyme, 1 tablespoon honey
Once the veggies are roasted, add to a blender along with the caramelized onions and vegetable stock. Blend until smooth. (You may have to do this is batched depending on the size of your blender). Alternatively, you can add the ingredients to a large saucepan and use a handheld blender, although I have found the consistency is not as smooth with this method.
½ batch caramelized onions, 1.5 litres vegetable stock
Add the blended soup to a large saucepan, add the cream and heat until the desired temperature is reached.
¼ cup heavy cream
Serve sprinkled with some toasted hazelnuts and topped with a swirl of cream. Add more salt and pepper as needed.
toasted hazelnuts, extra cream