Maple Roasted Parsnip Soup

Now we’ve pretty much hit Winter and the weather has taken a turn for the worst, I decided it was time to start making more soups to take to work for lunch everyday. So I recently invested in New Covent Garden Soup’s cookbook – A Soup for Every Day. This Maple Roasted Parsnip Soup was inspired and adapted from one of the recipes in the book, and the result was a delicious, warming bowl of soup perfect for this season!


Serves 4


  • 2 tbsp olive oil
  • 5 medium parsnips, peeled and cut into wedges
  • 2-3 tbsp maple syrup (to taste)
  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp flour
  • 1 litre chicken stock
  • 2 tbsp cream cheese


1. Preheat the oven to 190C or gas mark 5

2. Add the parnsips to a pan of boiling water and cook for 10 minutes until soft. Meanwhile, place the oil in a roasting tin and heat it in the oven for 10 minutes as well

3. Toss the parsnips in the roasting tin and bake for 15 minutes. Then drizzle over the maple syrup and roast for a further 15 minutes until sticky and caramelised


4. Melt the butter in a pan, then add the onion and garlic and fry for around 5 minutes until softened

5. Stir in the flour and cook for 1 minute, then add the stock and roasted parsnips. Reduce the heat and simmer for 10 minutes

6. Blend it until smooth, then stir in the cream cheese and some black pepper

7. Taste and add more maple syrup or more pepper if needed, then serve



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