Maple Parsnip & Potato Soup Recipe | Vegmas 2020

Welcome to Vegmas 2020! The first recipe of the year is a Christmas leftovers soup, if you’re anything like me, there’s always more veg than your family can eat. And this maple parsnip and potato soup recipe is a perfect winter warmer for that cosy in between period. It takes very little effort and uses your leftovers without yet another roast dinner. And no leftover curry in sight either.  

Vegmas 2020 

This series was slightly difficult to plan this year. No one needs to reread that Christmas 2020 might be an odd one, and I know everyone is hopeful they’ll be able to spend it with their full family, but I didn’t want to post a full series of recipes to serve 8+ when my guess is that the reality for most will be far from that. This year, I’m still including 12 recipes (actually 11 and a hamper) but I’m focusing more on things you can make with leftovers, or festive themed bakes with one or two Christmas mains recipes thrown in rather than making a whole series of them. If there are fewer people around your table than usual this year, I can almost guarantee you’ll end up buying too much because you’re not too sure how much you’ll need for less of you.  

So, over the next 12 days there are a few recipes coming your way to help give you some inspiration on how to use them up and prevent wastage.  

And why not take a look at my previous Vegmas posts while you’re here.

Anyway, onto the soup of the day… 

This soup is really all about me. Potatoes and parsnips are my two favourite things about Christmas dinner, there’s nothing nicer than tucking into that extra 1kg of roast potatoes you made for personal consumption or some sweet maple roasted parsnips. But not everyone loves parsnips quite as much as I do, and I always end up with some left. And while Christmas day and boxing day can be all about roasted vegetables, that needs to end eventually. And a soup is always a great way to use up leftover vegetables.  

Nutritional Information 

This recipe will make 2-3 servings, the following nutritional information is based on two servings per recipe.  

Each serving provides an impressive 11g of fibre, as well as high amounts of several B vitamins and vitamin C.  

Half of the recipe provides the full RDA of vitamin C (106%) and 45% of the RDA of vitamin K.  

In terms of B vitamins, each serving contains the following:  

• Folate (B9) – 130.3 ug, 33% RDA 
• B6 – 0.78mg, 39% RDA 
• Thiamine (B1) – 0.31mg, 20% of the RDA. 

Maple Parsnip & Potato Soup Recipe 

This recipe is gluten free, dairy free, soy free, nut free and vegan.  

Print

Maple Parsnip & Potato Soup Recipe

An easy root vegetable soup recipe to use up your Christmas leftovers.

Course Soup

Cuisine British

Keyword Vegan Christmas Recipes

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 2

Calories 356 kcal

Ingredients

• 3 large parsnips cubed
• 2 tsp maple syrup
• 2 tsp sunflower or olive oil
• 400 g raw potato cubed and peeled
• 3 cloves garlic diced
• 1 tsp sunflower oil
• 1 tsp dried rosemary/ 3 sprigs fresh rosemary
• 4-5 cups vegetable stock

Instructions

1. Toss the cubed parsnips in a bowl with the maple syrup and 2 tsp of oil, then spread then across a baking tray and roast for Roast parsnips on 190 for 25-30 minutes until golden and starting to crisp.
2. While the parsnips are cooking, heat a large saucepan on low heat, add oil. Once oil is hot, add the garlic and cook for 2 -3 minutes. Add four cups of stock, rosemary and the potatoes and boil for 25 minutes until the potatoes are cooked. Once both the potatoes and parsnips are cooked, add the parsnips to the potato pan and blend with a hand blender until smooth. Add the extra cup of stock if necessary for your desired texture. Place back on a low heat for a few minutes to warm up again, then serve.

Serve and enjoy!

Are you hopeful that things will be normal for Christmas or are you preparing for a smaller celebration as well? Do you like the idea of making a soup with your leftovers?  

Until next time, 

Sophie 

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