Roasted Garlic and Parsnip Soup

Name: Roasted Garlic and Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Vegan cream; Toasted Seeds; 1 kg parsnips (about 8); 1 head of garlic (about 10 cloves); 1 tbsp fresh/dried rosemary; 2 tbsp maple syrup; 3 large onions; 1.5 litres / 6+1/3 cups vegetable stock; 1 lemon

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cupfulofkale.com

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Cupful of Kale

Ingredients

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Instructions

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Step 1

Pre heat the oven to 200C/400 F.

Step 2

Wash the parsnips well and then cut into 2cm chunks. Peel the garlic and place in a roasting tin with the parsnips. Drizzle some vegetable oil, rosemary, maple syrup, salt and pepper on them and place in the oven. They will take about 20 mins. Give them a bit longer if they need it.

Step 3

Thinly slice the onions and place in a saucepan with some oil on a low to medium heat. Leave them to cook for about 15-20 minutes, stirring occasionally. They will slowly start to soften and caramelise.

Step 4

In a heavy bottom pan, place the roasted garlic, parsnips, caramelise onions and stock. Use a hand held blender to blend until smooth, Alternatively, do this in a a blender. Add extra water accordingly, if you want a thinner consistency,

Step 5

Squeeze in the juice from the lemon and season with salt and pepper.

Step 6

Serve and top with some vegan cream and toasted seeds,