Roasted parsnip and apple soup with hazelnut-rosemary oil and a roll
- 4 parsnips
- ⅓ cup olive oil
- 2 apples
- 4 shallots
- 1 ½ tbsp minced garlic
- 6 cups vegetable broth
- 1 cup full-fat coconut milk
- ¼ cup hazelnuts
- 1 ½ tbsp fresh rosemary
- 4 whole grain rolls
Preheat oven to 400 degrees F. Peel and dice parsnip. Place on a baking sheet and season with a third of the olive oil, plus salt to taste. Bake 15 to 20 minutes until soft and browned.
Peel and dice apple. Add to baking sheet after parsnip has cooked 10 minutes.
Mince shallots and garlic, then add to a hot saucepan with another third of the olive oil. Cook until translucent, then add broth and full-fat coconut milk. Cook until heated through.
Meanwhile, chop hazelnuts and fresh rosemary. Mix together with remaining olive oil in a small bowl.
Working in batches if necessary, add broth to a blender or food processor with roasted produce. Blend until smooth, season with salt and pepper to taste. (Alternatively, continue without pureeing if preferred.)
Drizzle oil on top. Enjoy with a roll.