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Caramalised Onion and Parsnip Soup

Serves 4


2 large parsnips, peeled and cut into small cubes
2 large onions, peeled and finely sliced
2 tablespoons of pure maple syrup
1 cup of dry white wine
1.25 litres of vegetable stock
½ cup plant based milk (I used rice milk. No particular reason. It’s just what I had in the fridge)
salt and pepper to taste
fresh thyme leaves for garnish


Place the onions, pure maple syrup and a little rice bran oil into a medium pot. Cook gently on a low to medium heat until the onions are caramelised. This takes a good 10-15 minutes. Stir as you cook them.
Turn the heat up full and add the wine. Add the parsnip and vegetable stock. Then turn the heat down to a gentle simmer, cover and cook until the parsnip is tender and blend.

Add the rice milk. Check the seasoning and serve garnished with fresh thyme leaves.