Maple-roasted celeriac and parsnip soup with black pudding crumbs recipe | Sainsbury`s Magazine

Ingredients

• 400g parsnips, (3 large) peeled and cut into small chunks
• 500g celeriac, (1 small or ½ large) peeled and cut into small chunks
• 4 tbsp rapeseed oil
• 2 tbsp maple syrup
• 1 large onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• 1 tbsp thyme leaves, plus extra to garnish
• 1.5 litres chicken stock
• 100ml double cream, plus extra to drizzle
• 60g stale sourdough bread, torn into small crouton-sized chunks
• 150g black pudding, crumbled