Parsnip and Maple Soup

Ingredients

1 Tsp oil 
2 onions, finely chopped 

2 large cloves garlic, roughly chopped 

1 'thumb' of root ginger

2 tsp whole grain mustard

750g parsnips, chopped 

2 large potatoes, chopped 

2 litres vegetable stock 

Garnish

pecans, chopped 

maple syrup 

Method

Heat the oil in a large pan and gently cook the onions until soft, but not coloured. Add the garlic, ginger and mustard. Cook for 1 further minute. Then add the potatoes, parsnips and stock. 

Bring to the boil, then simmer for 20 minutes. Blend the soup until smooth. Check the seasoning.

Garnish with pecans, black pepper, and a little drizzle of maple syrup.

If you forget to add pecans to the shopping list, but have pumpkin seeds, add those instead.