Roast parsnip soup

Heat the oven to 200C/180C fan/gas 4. Cut the parsnips into 4cm pieces and spread out on a baking sheet. Drizzle with 2 tbsp of oil, sprinkle with a little salt, the paprika and the honey, and toss to coat. Nestle the garlic cloves among the parsnips and bake for 15 mins.

Take out the oven, remove the garlic cloves (if they are not soft, give them another 10 mins) and set aside. Toss the parsnips again, then roast for another 15-20 mins or until soft and lightly golden. Remove from the oven.

Heat the remaining 1 tbsp of oil in a large pan and cook the onion and celery for 10-12 mins or until soft and translucent. Squeeze in 10 of the garlic cloves, then add the toasted almonds and roasted parsnips, along with 1 tsp of salt. Cook for another 2 mins, mixing well.

Add the stock and cream, and simmer for 5 mins. Ladle into a blender (you may need to do this in batches) or use a stick blender, and whizz until thick and creamy – add extra stock or water if you prefer it looser.

Slice the rolls and toast until golden. Spread the remaining 2 roasted garlic cloves over the rolls, then generously spread over the sobrasada and a drizzle of honey. Leave these as big dipping toasts or chop into smaller croutons. Serve the soup hot with the sobrasada toasts, extra almonds and a pinch of paprika to garnish.