Ingredients

• 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
  
  

Preparation

1. Preheat the oven to 200 degrees or 180 degrees Fahrenheit.
2. Peel the parsnips and chop them into small chunks.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!