Peel the parsnips and remove the leaves and stalk from the cauliflower. Chop both into 3cm cubes.
Line a non-stick baking tray with greaseproof paper. Place the parsnips and cauliflower on the tray, toss with 1 tbsp of olive oil and a pinch of salt. Bake for 20 minutes. Add the hazelnuts and roast for a further 10 minutes.
Meanwhile, add 1 tbsp of oil to a non stick saucepan. Sauté the leek and celery for 3 minutes, or until soft.
Add the roasted vegetables and stock to the leek and celery mix. Bring to the boil then simmer for 15 minutes.
Turn off heat and add the hazelnuts (keeping about 10 to one side for the top). Transfer the soup to a blender and blitz until smooth. Option to use a stick blender if you prefer. Stir through the almond milk and season to taste.
Heat the coconut oil in a non stick frying pan and fry the sage for 1 – 2 minutes on a low / medium heat until crisp. Watch they don’t burn. Remove from the pan and place on kitchen paper. They will crisp up as they cool.