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Maple Roasted Parsnip Soup

Maple Roasted Parsnip Soup

30 Dec 2024


10 MINS


30-40 MINS


4

INGREDIENTS
500g parsnips, peeled and chopped into chunks
1 tbsp olive oil
1 medium onion, peeled and chopped
1 tbsp maple syrup (plus extra for drizzling)
2 garlic cloves, peeled and minced
750ml vegetable stock (or chicken stock for a richer flavour)
1 tsp ground cumin (optional, for extra warmth)
Salt and pepper
50ml double cream or coconut milk 
 

METHOD

1.    Preheat your oven to 200°C. Place the chopped parsnips on a baking tray, drizzle with olive oil, and toss to coat evenly. Roast for 20–25 minutes, or until they are golden and tender, stirring halfway through. Once roasted, drizzle with maple syrup and toss again. Set aside.


2.    In the soup maker, add the chopped onion, garlic, and roasted parsnips. Pour in the vegetable stock and add the cumin (if using), salt, and black pepper.


3.     Select the smooth soup setting on your soup maker and start the cooking process. It will usually take around 25–30 minutes for the soup to cook. 


4.     Once the soup has finished cooking, use the soup maker’s blend function to smooth out the soup. If you prefer a creamier soup, add the double cream or coconut milk and blend again.

 

5.     Pour the soup into bowls and drizzle with a little extra maple syrup for a touch of sweetness. Optionally, garnish with fresh herbs or a sprinkle of black pepper.

 

TIP

Pair with crusty bread or warm, buttery rolls.

 

soup maker