This warming parsnip soup is complemented by the rich sweetness of roasted cherries and crunchy hazelnuts… perfect for Veganuary!

Cooking time: 1hr 15min
Serves: 6-8

1. Heat the oven to 180°C, Gas Mark 4. Heat 1tbsp of the olive oil in a large saucepan over a medium heat. Add the onion and parsnips with a big pinch of salt and fry until softening, around 8-10min. Add the garlic and fennel seeds and cook for 2min further.
2. Pour the vegetable stock and milk into the pan. Bring to the boil then turn to a simmer and leave for 1hr, until the parsnips are completely softened.
3. Tip the cherries into a roasting tin, toss with the remaining olive oil. Add the half of the thyme leaves, along with a big pinch of salt and pepper. Roast for 20min, until the cherries are softened. Set aside.
4. Once the soup is cooked, use a stick blender to blitz until smooth. Tip into bowls and top with the roasted cherries, hazelnuts and fresh thyme leaves. Add a drizzle of olive oil, add a crack of black pepper and serve.