Prep Time: 25 minutes
Total Time: 1 hour
Serves: 8

Ingredients:

• 300g parsnips, cut into large cubes
• 500g beetroot, cut into large cubes
• 2 tablespoons olive oil
• 4-5 fresh thyme sprigs
• 2 Bramley apples, peeled, cored and chopped
• Knob of unsalted butter
• 1.5 liters vegetable stock
• Handful of sage leaves
• 50g hazelnuts, slivered and toasted
• Crème fraîche to serve
• Salt and freshly cracked pepper

Method:

1. Preheat the oven to 200C degrees. Toss the beetroot and parsnip with the olive oil, add fresh thyme sprigs and spread on a roasting tray. Season with salt and black pepper, then roast for 20-25 minutes until tender.
2. 
   
3. Meanwhile, heat the butter in a pan. Fry the apples for 5 minutes until golden. Add the roasted beetroot, parsnip and stock, then cook for 10 minutes. Whizz the soup in a blender until smooth. Check the seasoning. Serve in bowls with crème fraîche swirled through, sage leaves and toasted hazelnuts scattered over the top.