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Maple Parsnip & Potato Soup Recipe
An easy root vegetable soup recipe to use up your Christmas leftovers.
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
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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.
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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.