Maple Roasted Parsnip Soup
Winter is here, and you know what that means – it's soup season! Our Maple Roasted Parsnip Soup is warming, comforting and will give you all the Christmas feels. Served with some crusty bread to soak up all that goodness, you can find the full recipe below.
Serves
Ingredients
For the Soup
<item-todo-done>1 large onion<item-todo-done><item-todo-done>4 parsnips<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>5 sprigs of fresh thyme<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done> salt<item-todo-done>
For the Parsnip Crisps
<item-todo-done> parsnip peelings<item-todo-done><item-todo-done>½ tsp olive oil<item-todo-done><item-todo-done> salt<item-todo-done>
To Serve
<item-todo-done> crusty bread<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done> handful of hazelnuts<item-todo-done>
Before you start
Oven preheated to 200*C | 2 roasting trays
Prepare the vegetables
- Finely chop the onion
- Peel and chop the parsnips and carrots into chunks roughly the same size. Saving the parsnips peels for later
- Pick the thyme leaves from the stalk with your thumb and index finger
Get ready to roast
- Lay the prepped veg, plus the garlic cloves, thyme leaves and cinnamon, on a large roasting tray. Sprinkle over the 1 tsp salt and the cinnamon then drizzle with olive oil and maple syrup. Toss everything together and spread out on the tray. Roast for 35-40 minutes, until soft and caramelised
For the parsnip crisps
- Reduce the oven temperature to 160*C fan setting
- Lay the parsnip peels on a baking tray, drizzle with the olive oil and a sprinkle of salt and massage into the parsnip peelings. Transfer to the oven and roast for 20 minutes until crispy
Blend and serve
- When the vegetables are ready, pour them into a high speed blender, along with the vegetable stock cube and 600ml of boiling water. Blitz until a smooth consistency and season if you would like. You may want to add more water for a looser consistency
- Roughly chop the cooked parsnips
- Divide between bowls and top with the parsnip crisps, chopped chestnuts and sourdough bread to dip