Caramelised Onion & Parsnip Soup

Parsnip is one of those foods I rarely eat.  It’s great in soup though as it thickens like potato. The key to this dish is getting the onions to caramelise. When you do though you will achieve a smooth sweet caramel earthy flavour. 



2 large parsnips, peeled and cut into small cubes

2 large onions, peeled and finely sliced

2 tablespoons of pure maple syrup

1 cup of dry white wine

1.25 litres of vegetable stock

½ cup plant based milk (I used rice milk. No particular reason. It’s just what I had in the fridge)

salt and pepper to taste

fresh thyme leaves for garnish



Place the onions, pure maple syrup and a little rice bran oil into a medium pot. Cook gently on a low to medium heat until the onions are caramelised. This takes a good 10-15 minutes. Stir as you cook them.

Turn the heat up full and add the wine. Add the parsnip and vegetable stock. Then turn the heat down to a gentle simmer, cover and cook until the parsnip is tender and blend.

Add the rice milk. Check the seasoning and serve garnished with fresh thyme leaves.


Servings: Serves 4.

Time: Takes about 30-40 minutes.

Freeze: Suitable.

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