maple, ginger and root vegetables (parnsip, celeriac) soup

Ingredients

• 1 medium onion, diced
• 5cm ginger, peeled
• 475g parsnip, peeled and diced
• 250g celeriac, peeled and diced
  
• 45ml (3 tbsp) olive oil or other fat, divided
• 35g maple syrup
• 1000ml (4 cups) water
• 10ml (2tsp) vegetable stock
• pepper

Method

1. On a stove, add the onion, ginger and olive oil to a saucepan. Cook for 5 minutes at medium heat.
   
2. Add the parsnip, celeriac, and maple syrup and cook for another 5 minutes.
3. Add water and vegetable stock.
4. Bring to a boil, then reduce to a simmer. Cover and cook on simmer until everything is very tender (about 20 minutes).
5. Transfer to a blender, add pepper to taste, and puree until very smooth.
6. Serve the soup and garnish with our maple crunchy corn.