Creamy Roasted Parsnip Soup with Maple Sage Croutons

Ingredients

• •2 pounds parsnips, peeled and chopped
• •2 tablespoons olive oil
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 teaspoon ground coriander
• •1 teaspoon smoked paprika
• •4 cups vegetable stock
• •1 cup heavy cream
• •Salt and pepper to taste
• •4 slices of bread, cubed (for croutons)
• •2 tablespoons unsalted butter
• •2 tablespoons maple syrup
• •1 teaspoon dried sage
• •Fresh thyme, for garnish (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Spread the chopped parsnips on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 25 minutes, or until tender and golden.

3. 3

   While the parsnips roast, heat 1 tablespoon of olive oil in a large pot over medium heat.

4. 4

   Add the chopped onion and cook for 5 minutes, until softened.

5. 5

   Stir in the minced garlic, coriander, and smoked paprika, cooking for 1 minute until fragrant.

6. 6

   Add the roasted parsnips and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

7. 7

   Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.

8. 8

   Stir in the heavy cream, and season with salt and pepper to taste. Keep warm on low heat while preparing the croutons.

9. 9

   In a skillet, melt the butter over medium heat. Add the bread cubes and toss to coat.

10. 10

    Drizzle the maple syrup over the bread, sprinkle with dried sage, and continue cooking until crispy and golden-brown.

11. 11

    Serve the soup hot, topped with the maple sage croutons and fresh thyme, if desired.