Parsnip and hazelnut soup

30 ml (2 tbsp + 1 tsp) canola oil

1 onion, chopped

12 parsnips, peeled and sliced

750 ml (3 cups) vegetable broth, sodium-reduced

1 540 ml can white beans, rinsed and drained

250 ml (1 cup) milk 2 %

Pepper to taste

250 ml (1 cup) hazelnuts, crushed

5 ml (1 teaspoon) maple syrup

Preparation

1. Heat 30 ml (2 tbsp.) oil in a saucepan over medium heat. Cook onion for 2 to 3 minutes, until translucent.
2. Add the parsnips and cook for a further 3 minutes.
3. Add the vegetable stock and bring to the boil. Cover and simmer for 15 minutes.
4. Add the beans and cook for a further 5 minutes. Remove from heat. Add milk. Season with pepper and stir.
5. Using a hand blender, blend to a smooth soup.
6. Heat remaining oil in a frying pan over medium heat. Toast hazelnuts for 1-2 minutes, stirring constantly.
7. Add the maple syrup and cook for 1 minute.
8. Divide soup among four bowls. Garnish each portion with caramelized hazelnuts.