The parsnip and carrot combination has been calling to me lately (and I keep getting them in my veggie box delivery), so I thought I’d revisit my Roasted Parsnip and Carrot Soup. I wanted to see what happened to the flavours if I made a quicker soup, where I didn’t roast the root veggies.
The soup was a hit! I ended up “creaming” it, by adding skim milk at the end of the cooking process – and then was inspired by a recent addition to my pantry: maple salt. My tastebuds got excited at the prospect of topping the bright orange bowl of soup with some yogurt and maple salt, and I thought it was worth putting a little maple flavour into the soup itself. Of course, this called for Louise’s maple syrup (the one I used on the Oatmeal & Whole Wheat Sourdough Pancakes. Any excuse for maple is good to me). Just a splash of maple syrup in the soup brought all of the flavours to life. And it was goooooood. A little sweet, and showing off the natural sweetness of the veggies, but not too sweet.
On the side, we had a sundried tomato fougasse from my favourite bakery in town, and it made the perfect light dinner.
Cream of Parsnip and Carrot Soup with Maple
- 2 tsp. olive oil
- 1 medium onion, diced
- 2 parsnips, peeled and diced
- 1 bunch (about 6 medium) carrots, peeled and sliced
- around 4 cups vegetable stock
- 1 Tbsp. maple syrup
- 1 c. milk (skim, soy, almond, hemp)
- fat-free yogurt
- maple salt
In a pot, heat the olive oil and sweat the onions until translucent. Add carrot and parsnip, and cook until softened. Add stock until the veggies are covered. Let simmer for 15 minutes.
Remove from heat, and blend with an immersion blender. Stir in maple syrup and milk, and blend until smooth.
Top with yogurt and maple salt, and enjoy.