* 1 large onion * 4 parsnips * 2 carrots * 5 sprigs of fresh thyme * 3 cloves of garlic * 1 tsp ground cinnamon * 1 tbsp maple syrup * 2 tbsp olive oil * 1 vegetable stock cube * salt
**Parsnip Crisps**
* parsnip peelings * ½ tsp olive oil * salt
**To Serve**
* crusty bread * salt and pepper to taste * handful of hazelnuts
###Instructions
**Before You Start**
* Oven preheated to 200*C * 2 roasting trays
**Prepare the vegetables**
1. Finely chop the onion 1. Peel and chop the parsnips and carrots into chunks roughly the same size. Saving the parsnips peels for later 1. Pick the thyme leaves from the stalk with your thumb and index finger
**Get ready to roast**
1. Lay the prepped veg, plus the garlic cloves, thyme leaves and cinnamon, on a large roasting tray. Sprinkle over the 1 tsp salt and the cinnamon then drizzle with olive oil and maple syrup. Toss everything together and spread out on the tray. Roast for 35-40 minutes, until soft and caramelised
**For the parsnip crisps**
1. Reduce the oven temperature to 160*C fan setting 1. Lay the parsnip peels on a baking tray, drizzle with the olive oil and a sprinkle of salt and massage into the parsnip peelings. Transfer to the oven and roast for 20 minutes until crispy
**Blend and serve**
1. When the vegetables are ready, pour them into a high speed blender, along with the vegetable stock cube and 600ml of boiling water. Blitz until a smooth consistency and season if you would like. You may want to add more water for a looser consistency 1. Roughly chop the cooked parsnips 1. Divide between bowls and top with the parsnip crisps, chopped chestnuts and sourdough bread to dip
2 Comments
###Ingredients
**Soup**
* 1 large onion
* 4 parsnips
* 2 carrots
* 5 sprigs of fresh thyme
* 3 cloves of garlic
* 1 tsp ground cinnamon
* 1 tbsp maple syrup
* 2 tbsp olive oil
* 1 vegetable stock cube
* salt
**Parsnip Crisps**
* parsnip peelings
* ½ tsp olive oil
* salt
**To Serve**
* crusty bread
* salt and pepper to taste
* handful of hazelnuts
###Instructions
**Before You Start**
* Oven preheated to 200*C
* 2 roasting trays
**Prepare the vegetables**
1. Finely chop the onion
1. Peel and chop the parsnips and carrots into chunks roughly the same size. Saving the parsnips peels for later
1. Pick the thyme leaves from the stalk with your thumb and index finger
**Get ready to roast**
1. Lay the prepped veg, plus the garlic cloves, thyme leaves and cinnamon, on a large roasting tray. Sprinkle over the 1 tsp salt and the cinnamon then drizzle with olive oil and maple syrup. Toss everything together and spread out on the tray. Roast for 35-40 minutes, until soft and caramelised
**For the parsnip crisps**
1. Reduce the oven temperature to 160*C fan setting
1. Lay the parsnip peels on a baking tray, drizzle with the olive oil and a sprinkle of salt and massage into the parsnip peelings. Transfer to the oven and roast for 20 minutes until crispy
**Blend and serve**
1. When the vegetables are ready, pour them into a high speed blender, along with the vegetable stock cube and 600ml of boiling water. Blitz until a smooth consistency and season if you would like. You may want to add more water for a looser consistency
1. Roughly chop the cooked parsnips
1. Divide between bowls and top with the parsnip crisps, chopped chestnuts and sourdough bread to dip
[Source](https://www.bosh.tv/recipes/maple-roasted-parsnip-soup)
3 seconds into the video there’s hair on the spoon. 🤢