Ingredients

• 600 g Parsnips
• 60 ml Pure maple syrup
• 30 ml Olive oil
• 1 Medium onion
• 2 cloves Garlic
• 1 L Vegetable broth
• 125 ml 35% Cream (or coconut milk)
• to taste Salt
• to taste Black pepper
• 50 g Hulled buckwheat groats (kasha)
• 15 ml Vegetable oil (for crisps)
• 1 sprig Fresh rosemary (optional, for garnish)

Instructions

1. 1

   Preheat oven to 200°C (400°F). In a large bowl, toss the peeled and chopped parsnips with 15 ml of olive oil, 30 ml of maple syrup, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and lightly caramelized.

2. 2

   While the parsnips roast, prepare the buckwheat crisps. In a small skillet, heat 15 ml of vegetable oil over medium heat. Add the buckwheat groats and toast, stirring frequently, for 5-7 minutes, until crispy. Remove from heat and drain on paper towels. Season lightly with salt.

3. 3

   In a large pot, heat the remaining 15 ml of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.

4. 4

   Stir the roasted parsnips into the pot with the onion and garlic. Pour in the vegetable broth and the remaining maple syrup (30 ml). Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Remove the pot from the heat. Using an immersion blender (or transferring to a standard blender), blend the soup until smooth and creamy.

6. 6

   Return the pot to low heat. Stir in the 35% cream. Heat gently without boiling. Adjust seasoning with salt and pepper if needed.

7. 7

   Serve the soup hot, garnished generously with buckwheat crisps and a small sprig of fresh rosemary if desired.