Chop up the parsnips and add them to a baking tray with the olive oil, sea salt and pepper. Toss to coat and the roast for 40 mins on a medium heat.
Fry the chopped onion in a large saucepan on a low heat for approx 8 minutes until soft and browning. Add the garlic and rosemary and for a further few minutes.
Add the roasted parsnips and 1 pint of veg stock to the saucepan and bring to the boil.
Reduce the heat and simmer for 5 minutes.
Blitz with a hand blender or transfer to your food processor to blitz, then pour back into the saucepan.
Stir in the coconut cream and season generously.
Quickly toast the hazelnuts in a dry pan on a medium heat for a few minutes until browning.
Top with the hazelnuts and springs of rosemary.