1 tbsp maple syrup
3 cloves of garlic (roasted)
quarter tsp nutmeg
1 tsp dried sage
1 vegetable stock cube
100ml dairy-free milk (I used soya)
salt and pepper to taste
Preheat your oven to 200 degrees celsius.
Chop your carrots and parsnips into chunks and placing into the oven with salt, pepper and oil.
Roast for 25 minutes.
Wrap your garlic in tin foil and place in the oven for the last 15 minutes of the vegetables cooking.
At the same time, drizzle the maple syrup over the vegetables and continue to roast.
Once the cooking time is up, place everything into a blender (removing the skin from the garlic cloves) and blend to a smooth soup!
(If it’s too thick for your taste, feel free to add extra water.)
To serve, simply place the soup in a saucepan over a medium high heat until simmering!
Plate up and enjoy! x
I like to serve mine with a little sriracha or chilli flakes!