- 550g parsnips
- 20g butter
- 1 tablespoon olive oil
- 3 carrots
- 1 large onion
- 1 large clove of garlic
- 2 bay leaves
- 2 tablespoons runny honey/maple syrup
- 1 litre 400 ml chicken stock
- 100 ml apple juice
- Salt and freshly milled black pepper
- Chives to garnish
- Preheat the oven to 200 degrees or 180 degrees Fahrenheit.
- Peel the parsnips and chop them into small chunks.
- Put the butter, cut into small pieces, and the oil into a large roasting tin and heat in the oven. Then add the chopped parsnips, stirring to coat in the oil and butter, and roast for about 25 minutes.
- Peel and chop the onion and carrots into small chunks and add to the parsnips. Return to the oven and roast for another 15 minutes.
- Peel and crush the garlic, then add to the roasting tin along with the bay leaves. Drizzle in the honey/maple syrup and mix well with the vegetables and return to the oven for a further 15 minutes.
- Transfer the contents of the roasting tin into a large saucepan, then pour in the chicken stock and the apple juice. Bring to the boil, stirring, then simmer gently for 15-20 minutes.
- Turn off the heat then blend into a smooth soup. Adjust the thickness by adding more stock if you wish. Season to taste with salt and pepper then reheat before serving. Ladle into soup bowls then garnish with a sprinkling of chives.
Nutritionally, parsnips are high in minerals and vitamins, and are also a fantastic source of fibre. Try to select the smooth skinned younger ones. Great to eat as a starter or a snack and will keep your blood sugar levels stable!