Last year, during a trip to Devon, I tasted the best soup I’ve ever tasted in my life. A sweet roasted parsnip and celeriac soup.

Trying to order something vegan-friendly in Devon was a total nightmare and I mainly lived on chips… so perhaps the luxury of eating “real” food for a change played a part? Either way, the flavours were incredible and I have been meaning to try and recreate it ever since. So here it is!

You may have noticed a lot more “moody” photos on the blog lately as it’s something I’m experimenting with. Usually I’m all about white backdrops and minimalist styling but I’m trying to mix it up a bit and step outside my styling comfort zone.

So I was delighted when one of my favourite shops, Minor Goods, sent me some of their gorgeous bowls and plates to use for styling. If you haven’t heard of them already, I urge you to check out their collection of beautiful homewares!

The bowls and plate featured in this shoot are from their stoneware collection, which is to die for. And as a bonus, they’re totally affordable.

Parsnip and celeriac might seem a bit bland for a soup I have claimed to be one of the best but they actually have quite unusual flavours and when roasted with that maple syrup… Oh my.

Toppings are totally optional but I strongly recommend some garlic olive oil and some of this vegan “parmesan” (or this nut-free version). It just seems to bring it all together and turns it into something extra special. Croutons are always a good thing too.

This soup is:

Dairy-free Vegan & vegetarian Gluten-free, grain-free & paleo-friendly (without the croutons) Nut-free Soy-free

Yield: 8 Maple Roasted Parsnip & Celeriac Soup Print A flavourful, comforting soup for Autumn. Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Ingredients 500 g parsnips, approx 3 large parsnips cut into small chunks

1 small celeriac, cut into small chunks

2 tbsp maple syrup

2 tbsp olive oil

1 white onion, diced

4 cloves garlic, mined

Mixed fresh herbs, I used a sprig or rosemary, thyme and sage tied together with some cooking string

1 litre vegetable stock

Salt and pepper, to taste To serve (optional) Vegan "parmesan"

Croutons, use gluten-free, if necessary

Garlic olive oil Instructions Preheat oven to 200C / 390F and toss the celeriac and parsnips together with 1 tbsp olive oil and the maple syrup in a large roasting tray. Roast for 35-40 minutes until golden brown. Meanwhile, add 1 tbsp olive oil to a large pot and saute the onion and garlic until softened. Once the vegetables are roasted, add them to the pot with the herbs and stock. Simmer for 10-15 minutes. Remove the herb sprigs and blend until smooth. Add salt and pepper to taste. (Optional) serve with a drizzle of garlic olive oil, some croutons and some vegan "parmesan"!