Vegan Roasted Parsnip and Cauliflower Soup I Modern Food Stories

Ingredients

• 3 parsnips ((280g))
• 1 cauliflower ((300g of florets))
• 2 tsp extra virgin olive oil
• 50 g blanched hazelnuts
• 1 small leek or yellow onion
• 2 celery sticks ((80g))
• 1 litre vegetable stock
• 3 tbsp almond milk ((I like Plenish))
• Salt and Pepper to taste
• 2 tbsp coconut oil
• 10 g fresh sage leaves