INGREDIENTS:

                1 Onion, roughly diced
                350g carrots, chopped into chunks
                350g parsnips, chopped into chunks
                4 cloves of garlic, peeled and smashed
                1 tsp cinnamon
                1 tsp cumin
                4 tubs of The Daily Broth’s Chicken Bone Broth Clear & Classic Version, or 1L stock
                Garnish:
                Handful hazelnuts, toasted
                Olive Oil

INSTRUCTIONS:

1. Heat oil in a pot over medium heat, and add in your onions. Sautee until it turns golden brown and caramelized. Add the carrots and parsnips. Fry until it browns. Add in garlic and fry until fragrant.
2. Season with salt and pepper, and add in cinnamon and cumin. Stir to coat the vegetables. Pour in the broth, adding 50ml of water to rinse out the bottles. Bring to a boil, then reduce to a simmer and cover with lid. Let simmer until the vegetables are tender, for about 30 mins.
3. Blitz the soup using a hand blender until smooth, adding water if necessary to thin the soup. Season to taste with salt and black pepper.
4. Serve into bowl. Add a drizzle of olive oil, pepper, and a sprinkle of toasted hazelnuts.

ENJOY!