This flavourful and comforting soup is perfect for cold winter nights. Recipe courtesy of Wallflower Kitchen.
Prep Time: 20 minutes
Cook Time: 1 hour
- 3 large parsnips cut into chunks
- 1 small celeriac peeled and cut into chunks
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2-3 sprigs fresh herbs (can be rosemary, thyme, sage)
- 1 litre vegetable stock
- Salt and pepper to taste
Preheat oven to 200C / 390F and toss the celeriac and parsnips together with 1 tbsp olive oil and the maple syrup in a large roasting tray. Roast for 35-40 minutes until golden brown.
Meanwhile, add 1 tbsp olive oil to a large pot and saute the onion and garlic until softened.
Once the vegetables are roasted, add them to the pot with the herbs and stock.
Simmer for 10-15 minutes. Remove the herb sprigs and blend until smooth.
Add salt and pepper to taste.
(Optional) Serve with a drizzle of garlic olive oil, some croutons, Parmesan, or microgreens