Roasted Parsnip & Fennel Soup - Vegan Recipe

Ingredients

• 4 parsnips, diced inch sized pieces
• 30ml olive oil
• 2 brown onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/4 cup white wine
• 1/2 fennel, diced
• 3 sprigs thyme
• 1 bay leaf
• 2L vegetable stock
• Salt and pepper
• [For the dressing]
• 1/4 cup golden syrup
• 2 teaspoons Korean chilli flakes
• 1 sprig thyme leaves
• 1 lemon, zest only
• Splash of water
• [For the crunch]
• 1 cup hazelnuts
• 1 teaspoon vegetable oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• [To garnish]
• 1-2 stems spring onions, chopped