Empty My Fridge
MAPLE ROASTED PARSNIP SOUP 🔥
Ingredients
- Onion1
- Parsnip4
- Carrot2
- Thyme5 sprigs
- Garlic3 cloves
- Cinnamon · ground1 tsp
- Maple syrup1 tbsp
- Olive oil2 tbsp
- Stock cube1
- Bread
- Salt
- Black pepper
- Hazelnut
Instructions
- Finely chop the onion. Peel and chop the parsnips and carrots into chunks of similar size, saving the parsnip peelings for later. Pick the thyme leaves off the stalks.
- Lay the prepared vegetables, garlic cloves, thyme leaves and cinnamon on a large roasting tray. Sprinkle with 1 tsp salt, drizzle with olive oil and maple syrup, toss, and spread out in a single layer.
- Roast for 35 to 40 minutes, until soft and caramelised.
- Reduce the oven to 160°C (fan). Spread the parsnip peelings on a baking tray, drizzle with olive oil, sprinkle with a little salt and rub in. Roast for 20 minutes until crispy.
- Put the roasted vegetables in a high-speed blender with the stock cube and 600 ml boiling water. Blend until smooth and season to taste, adding more water if you want it looser.
- Roughly chop the cooked parsnips. Divide the soup between bowls and serve topped with the parsnip crisps and chopped hazelnuts, with crusty bread for dipping.
Summarized from BOSH!'s video. Watch it for the details.
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