Maple Parsnip Soup

Maple Parsnip Soup

"Parsnips are one of my favourite vegetables. I love the flavour of this soup because of the sweetness that comes from the parsnips and maple syrup, contrasted with the subtle bite from the Dijon mustard. It's a delicious way to enjoy parsnips and the flavourful maple syrup (aka liquid gold!) produced in Quebec, Ontario and the Maritime provinces." ~Wendi Hiebert, PHEc. Recipe reprinted with permission from Homegrown, by Mairlyn Smith, PHEc. Photography courtesy of Shel Zolkewich.

  • Ingredients
    • 1 Tbsp canola oil (15 mL)
    • 1 lb parsnips, scrubbed, trimmed and cut into 1/2" (1 cm) slices (450 g)
    • 1 large onion, chopped (1)
    • 2 cloves garlic, minced (2)
    • 6 cups no salt added chicken broth (1.5 L)
    • 3/4 cup 1% milk or evaporated skim milk (175 mL)
    • 1/3 cup pure maple syrup (75 mL)
    • 2 Tbsp grainy or regular Dijon mustard (30 mL)
    • 1/4 tsp iodized salt (1 mL)
    • Drizzle of pure maple syrup (optional)
    • 1/2 cup croutons (125 mL)
  • Directions
    1. Heat oil in a large saucepan over medium heat; add parsnips, onion and garlic. Cook stirring frequently, for 5 minutes.
    2. Add broth; bring to a boil, cover, reduce heat and simmer until parsnips are tender, about 20 minutes.
    3. Remove from heat; using a hand held immersion blender, puree the soup or transfer to a blender or food processor and puree in smaller batches, then return soup to saucepan.
    4. In a small bowl, whisk together the milk, maple syrup and mustard until thoroughly blended. Add mixture to the soup, whisking to combine. Add salt and gently reheat soup.
    5. Spoon soup into serving bowls. If desired, garnish with a drizzle of maple syrup and/or croutons.

Nutritional Analysis

Serving Size
8 cups (2 L)
Servings
6
Calories
165
Total Fat
2.9 g
Saturated Fat
.3 g
Trans. Fat
.1 g
Sodium
267 mg
Carbohydrates
31.4 g
Fiber
4 g
Sugars
18 g
Protein
4.4 g