Roasted Parsnip Velouté with Miso and Hazelnut Oil

Recipe steps

Roasting the parsnips

Preheat the oven to 200°C. Peel the parsnips and cut them into rough chunks of about 4 cm. Place them on a baking sheet with the roughly sliced onion, olive oil, thyme, and a pinch of salt. Mix well and roast for 30 minutes, turning halfway through, until the edges are nicely golden and caramelized.

Dissolving the miso and simmering

In a large saucepan, pour in the hot stock. Ladle out a small amount of stock, dissolve the miso in it to avoid lumps, then pour back into the saucepan. Add the roasted vegetables and let simmer over low heat for 10 minutes to allow the flavors to meld.

Blending and adjusting texture

Blend the soup with an immersion blender or in a blender until you achieve a very smooth, silky texture. Stir in the plant-based cream and blend again briefly. Adjust the seasoning with salt and pepper. If the velouté is too thick, thin it out with a little hot stock.

Plating and finishing touches

Pour the velouté into warm bowls. Roughly crush the previously toasted hazelnuts and place a spoonful on each bowl. Finish with a generous drizzle of hazelnut oil and a few fresh thyme leaves. Serve immediately.

Tips and variations

• To intensify the smoky note, add half a teaspoon of smoked paprika when roasting. It contrasts deliciously with the natural sweetness of the parsnip.
• You can swap the oat cream for coconut milk for a more exotic version, and garnish with fresh cilantro and black sesame seeds.