Creamy, sweet roasted parsnips blended with roasted garlic, rosemary and cumin. The perfect light dinner after coming in from the cold. This recipe is for a big batch so it’ll keep you going for a while.
Roasted Garlic & Maple Parsnip Soup
- 700g Parsnips
- 200g Carrots
- 5 Garlic Cloves
- 4 Tbsp Maple Syrup
- 2 Tsp Onion Powder
- 500ml Almond Milk (or any other plant-based milk)
- 1 Litre Vegetable Stock
- 2 Tsp Cumin
- 2 Tsp Rosemary
- Salt and pepper to taste
- Preheat the oven to 200c.
- Chop Parsnips and carrots into chunks (you can peel them but I leave the skins on because that’s where root vegeatbles hold a lot of their vitamins and minerals). Boil the vegetables for around 15 minutes until al dente.
- Line a roasting dish with parchment paper (because its going to get sticky!) and add the chopped vegetables. Scatter over rosemary, salt, onion and garlic cloves. Drizzle with maple syrup and roast for 30 minutes.
- When roasted add to a blender and blend with milk, cumin and vegetable stock until smooth. I had to blend mine in two batches.
- Pour the blended soup into a large pan and heat through stirring occassionally.
- Before serving crack over some black pepper and serve with warm crusty bread.