Honey roast parsnip soup

Ingredients

• 800g parsnips, trimmed and halved, or quartered if large
• 2 tbsp olive oil
• 2 tbsp honey
• small handful of thyme sprigs, plus extra leaves to serve
• 60g hazelnuts, roughly chopped
• 20g grated parmesan or vegetarian alternative
• 25g unsalted butter
• 1 onion, sliced
• 2 celery sticks, chopped
• 1.5 litres vegetable or chicken stock
• 1 tsp cider vinegar
• 100ml double cream

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