Parsnip Velouté with Goat's Cheese Tartines

• Heat a drizzle of olive oil in a large soup pot over medium-high heat and fry the onion for 2 - 3 minutes.
• Add the parsnip, the carrot, the potatoes and the garlic.
• Pour in enough water so as to barely submerge the vegetables, then crumble in the stock cube (see pantry for amount).
• Boil for 18 - 20 minutes, covered, or until the vegetables are soft.

• Cut open the bread roll and transfer face-up to a parchment-lined baking sheet.
• Heat in the oven for 4 - 5 minutes, or until golden-brown and crispy.
• Meanwhile, roughly chop the hazelnuts.

• Top the bread generously with the goat's cheese.
• Drizzle with the extra virgin olive oil, then top with half of the crushed hazelnuts.
• Scatter over some of the thyme as preferred, then season to taste with salt and pepper.

• Use an immersion blender to process the vegetables, gradually adding the coconut milk as you do so, until you obtain a thick and creamy soup (see Tip).
• Season to taste with salt and pepper.

Tip: add some more coconut milk or a splash of water if you would prefer the soup to be thinner.