Take your soup to the next level by roasting parsnips in maple syrup until they’re sticky and sweet. Then blend with veggies and stock in your blender until it becomes velvety smooth. It’s a simple recipe but bound to become a favourite.
Caramelised Parsnip and Garlic Soup
- 600g parsnips
- 280g cauliflower
- 80g celery
- 2 cloves of garlic*
- 1 ½ tbsp olive oil
- 1 tbsp maple syrup
- Salt and pepper
- 1 litre low sodium vegetable stock
Pre-heat the oven to 160°c.
Peel the parsnips and chop them length ways and then horizontally so that you have four pieces. Place the parsnips in a roasting tray and drizzle over 1 table spoon of olive oil and maple syrup. Add the garlic to the tray (you can leave the skin on) then sprinkle over some salt / pepper and roast for 45 minutes.
Once the parsnip has been cooking for 30 minutes start to prep the other veggies by chopping them into small pieces. Add the celery to a large pan, along with half a table spoon of olive oil. Cook for 5-7 minutes until it begins to soften. Add in the cauliflower and vegetable stock and cook for a further 10 minutes.
Leave until cool, and add the contents of the pan to your blender along with the now caramelised parsnip and sticky maple syrup on the tray. Pop the garlic out of its skin and add it to the blender.
Blend the soup until it’s smooth and creamy.
Serve with your favourite bread.