Maple Roasted Parsnip and Celeriac Soup

This flavourful and comforting soup is perfect for cold winter nights. Recipe courtesy of Wallflower Kitchen.

Prep Time: 20 minutes

Cook Time: 1 hour

Servings 6-8


  • 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


  1. 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.
  2. Meanwhile, add 1 tbsp olive oil to a large pot and saute the onion and garlic until softened.
  3. Once the vegetables are roasted, add them to the pot with the herbs and stock.
  4. Simmer for 10-15 minutes. Remove the herb sprigs and blend until smooth.
  5. Add salt and pepper to taste.
  6. (Optional) Serve with a drizzle of garlic olive oil, some croutons, Parmesan, or microgreens

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