Method

• 1.
  Preheat oven to 200°C. Place garlic on a piece of foil, drizzle with 1 tbs oil and wrap to enclose. Place on a baking tray and roast for 40 minutes or until very soft.
• 2.
  Squeeze garlic from cloves and set aside. While garlic is cooking, cut one parsnip into matchsticks. Place on a baking tray lined with baking paper and drizzle with 1/4 cup (60ml) oil. Season.
• 3.
  Bake for 18 minutes or until golden. Set aside. Meanwhile, heat 2 tbs oil in a large pan over medium-low heat.
• 4.
  Cook leek, stirring occasionally, for 20 minutes or until very soft. Chop remaining parsnips and add to pan with bay.
• 5.
  Cook, stirring, for 2 minutes or until coated. Add stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer for 40 minutes or until parsnip is very tender. Remove bay and cool slightly.

• 6.
  Using a stick blender, blend until smooth. Stir in garlic.
• 7.
  Heat remaining 1 tbs oil in a frypan over medium heat. Add thyme leaves, stir to coat, then immediately remove from heat. Serve soup topped with parsnip chips, hazelnuts and drizzle with thyme oil