Maple Parsnip Soup

1. 1

   Peel, core, and dice parsnips. Dice carrots and onion.

2. 2

   Heat olive oil in large soup pot on medium-high. Add onions and cook until almost translucent, stirring often. Add carrots and parsnips. Let cook until soft, almost caramelized.

3. 3

   Add chicken broth and bring to a boil. Lower temp and let simmer for 30 minutes. Then turn off the heat and let cool.

4. 4

   When the mixture is cool enough, puree it (I like to use an immersion blender) and add chili pepper and salt and pepper to taste. Reheat mixture.

5. 5

   Ladle soup into bowls and drizzle a small amount of maple syrup on each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.