The British are fond of parsnips, this sweetly flavoured root vegetable was the most popular side dish until the arrival of potatoes in Europe. Parsnips resemble a bulky, beige carrot and make a great soup. The combination of roasted parsnips, fresh thyme and apple is a true delight and makes it simple perfect for a cold autumn or winter day.
- Parsnips - 750g/1.65 lb , peeled and roughly chopped
- Olive oil - 4 tbsp.
- Maple Syrup - 1 tbsp.
- White onion - 1, peeled and finely chopped
- Apple (suitable for cooking) - 1 peeled, cored and cut in to 4 pieces
- Vegetable stock - 1,2L/ 5 cups
- Fresh Thyme - 4 sprigs
- Soya for cooking - 250ml/1 cup
- Sea salt and pepper -
Preheat the oven to 200C/400F. Peel and roughly chop the parsnips and place them into a roasting tin. Pour 2 tablespoons of olive oil over the parsnips and mix them well so that the oil covers all of the pieces. Sprinkle the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden-brown.
Heat the olive oil on medium heat in your stockpot. Sauté the onion and when about done add the roasted parsnips, apple and a few sprigs of fresh thyme.
Pour in your vegetable stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes. Turn off the heat and let the soup cool down for a few minutes. Take out the stems of the thyme and purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the soup to a clean pan, stir in the soya cream and season to taste with some freshly ground sea salt and pepper and serve with a warm and crusty piece of bread.
Bon Appetite ;-)