Description
A creamy blended soup made from roasted parsnips, celeriac, herbs, and maple syrup. Naturally dairy-free and perfect for cold-weather meals.
Ingredients
1 lb parsnips, peeled and diced
1 lb celeriac, peeled and diced
2 tablespoons maple syrup
2 tablespoons olive oil, divided
1 medium white onion, diced
4 garlic cloves, minced
Fresh rosemary, thyme, and sage sprigs, tied together
4 ¼ cups vegetable broth
Salt and pepper, to taste
Optional toppings: grated dairy-free cheese, gluten-free croutons, garlic-infused oil
Instructions
1. Preheat oven to 390°F (200°C).
2. Toss parsnips and celeriac with 1 tablespoon olive oil and maple syrup; roast for 30 minutes until caramelized.
3. Heat remaining olive oil in a large pot and sauté onion and garlic for 5 minutes.
4. Add roasted vegetables, herb bundle, and broth.
5. Simmer for 10–15 minutes.
6. Remove herbs and blend until smooth.
7. Season with salt and pepper and serve warm with toppings.
Notes
This soup freezes well for up to 3 months. Add additional broth if reheating and the texture becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: Roasting, Blending, Simmering
- Cuisine: American, Seasonal