Maple Glazed Parsnip Soup Recipe

In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until translucent.

Add parsnips and cook for 5 minutes, stirring occasionally.

Pour vegetable broth in the pot and bring to boil. Reduce heat and simmer for 20 minutes, or until parsnips are tender.

Using an immersion blender, puree the soup until smooth.

Stir in heavy cream and maple syrup. Season with salt and pepper.

Serve hot and garnish with parsley or croutons, if desired.