Without a doubt it’s a winter thing. But nothing beats a good root. Vegetable. Personally, I love parsnips. So I got all excited when Brazen mentioned this parsnip soup. I got even more excited at the market today when I found a box of gorgeous little local parsnips. Here’s a hint. Don’t buy big parsnips. They’re stringy and bland. The little ones are tender and sweet and altogether superior.

In my usual fashion I’ve adapted the recipe ever so slightly. Mostly just incorporating Brazen’s advice. I’ll only give the thermomix version as I’ve already linked to the non-thermomix version above.

Honey & Maple Roasted Parsnip Soup
1.3kg parsnips, roughly chopped
2 shallots, roughly chopped
4 carrot, roughly chopped
4 cloves garlic
olive oil
80g butter
1 tablespoon thyme leaves
1 small bay leaf
1 1/2 tablespoons honey
1 1/2 tablespoons maple syrup
1 tablespoon muscovado
1 litre chicken or vegetable stock
1/4 cup white wine
pure cream and snipped chives to serve
Preheat the oven to 220 degrees. Place vegetables and garlic in a baking dish and drizzle lightly with oil. Bake for about 30 minutes. Melt butter in a small saucepan with honey, maple syrup and thyme. Mix to combine. Sprinkle muscovado over top. Pour over vegetables and continue baking until the vegetables have caramelized (40 minutes to an hour)
Remove the oven, place in thermomix, add the stock and wine and cook at 100 degrees for 20 minutes on reverse speed 3. After about 10 minutes, reduce to soft speed. Puree for 30 seconds on speed 4 – 5.
Swirl cream in and top with snipped chives to serve.

Made 6 servings. Approx. cost per serving $1.50