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Article: Roasted Parsnip & Maple Soup

Roasted Parsnip Maple Soup pictured in the bowl along with Wabanaki Maple Syrup and a picture of potato wedges in a white bowl

Roasted Parsnip & Maple Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30-40 minutes

1 bag 454 grams Parsnips, peeled and diced (yield 3 cups)
2 cups 500 ml Yellow Onion, thick slices
1 large Potato, peeled and diced (yield 2 cups)
2 each Garlic Cloves, peeled
2 tbsp 30 ml Canola Oil
2 tbsp 30 ml Wabanaki Maple Syrup
½ sprig Rosemary, fresh, removed from stem
to taste Salt & Black Pepper
1 carton 900 ml Vegetable Stock
1 tbsp 15 ml Lemon Juice
1 tbsp 15 ml Wabanaki Maple Syrup

1. Preheat oven to 375oF.
2. Place parsnips, onions, potatoes, and garlic in a bowl; add oil, maple syrup,
rosemary, and salt & black pepper and stir well to coat vegetables.
3. Place vegetable mixture onto a baking sheet in a single layer; roast for 20-25
minutes or until vegetables are golden brown and tender.
4. Remove roasted vegetables from the oven and place into a blender; add
vegetable stock.
5. Carefully puree mixture until smooth and velvety. Remove soup from blender
and place into a pot.
6. Heat, stirring often, until soup is hot.
7. Add lemon juice, 1 tbsp maple syrup, and adjust seasonings if needed. Serve

Chef’s Tip:
Garnish soup with fresh rosemary, maple syrup, black pepper, and/or