Roast parsnip soup

Method

• step 1

  Heat the oven to 200C/180C fan/gas 4. Cut the parsnips into 4cm pieces and spread out on a baking sheet. Drizzle with 2 tbsp of oil, sprinkle with a little salt, the paprika and the honey, and toss to coat. Nestle the garlic cloves among the parsnips and bake for 15 mins.

• step 2

  Take out the oven, remove the garlic cloves (if they are not soft, give them another 10 mins) and set aside. Toss the parsnips again, then roast for another 15-20 mins or until soft and lightly golden. Remove from the oven.

• step 3

  Heat the remaining 1 tbsp of oil in a large pan and cook the onion and celery for 10-12 mins or until soft and translucent. Squeeze in 10 of the garlic cloves, then add the toasted almonds and roasted parsnips, along with 1 tsp of salt. Cook for another 2 mins, mixing well.

• step 4

  Add the stock and cream, and simmer for 5 mins. Ladle into a blender (you may need to do this in batches) or use a stick blender, and whizz until thick and creamy – add extra stock or water if you prefer it looser.

• step 5

  Slice the rolls and toast until golden. Spread the remaining 2 roasted garlic cloves over the rolls, then generously spread over the sobrasada and a drizzle of honey. Leave these as big dipping toasts or chop into smaller croutons. Serve the soup hot with the sobrasada toasts, extra almonds and a pinch of paprika to garnish.