What this soup lacks in color it makes up for in flavor. The parsnip has that earthy mouthfeel that carrots carry in their scent, but doesn’t come through in their taste. The onions round out the flavor, and the maple sweetens the dish.


  • 2 tablespoons butter, olive oil, and/or bacon fat
  • 1 tablespoon olive oil
  • 2 pounds parsnips , chopped
  • 2 medium onions, diced
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 6 cups chicken, duck, or vegetable stock
  • 1/2 cup cream
  • 1/4 cup maple syrup
  • fresh parsley and/or bacon crumbles for garnish/topping


  1. Melt the butter/oil/fat in a soup pot
  2. Add the diced onions to the pan and cook until translucent
  3. Add the garlic and parsnips
  4. Add the stock, bring the pot to a simmer and cook until the parsnips are soft (about 30 minutes)
  5. Add the cream and remove the pot from the heat
  6. Add the maple syrup
  7. Puree with an immersion blender
  8. Serve garnished with parsley and/or bacon bits

Because the soup is a little lacking in protein, we opted to have ours with a side of Lima beans which are also great for: lowering cholesterol, having a fabulous fiber content, and they’re packed with nearly 25% of your daily iron needs, et cetera.