Roasted parsnip and pear soup
Embrace the last days of winter with this hearty parsnip and pear soup.
Thyme delivers a subtle, earthy flavour that’s a perfect accompaniment to the heartier ingredients in this soup.
- 1lb parsnips, peeled and chopped into 1" chunks
- 1 pear, peeled, cored and cut into 4 wedges
- 1 small white onion, chopped
- 8 whole cloves garlic, peeled
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 4 cups vegetable broth, divided
- 2 tbsp white balsamic vinegar
- 1 cup whole wheat croutons
- 1 tbsp chopped fresh thyme
1 Preheat the oven to 350°F. Place the parsnips, pear, onion, garlic, olive oil, salt and pepper in a large roasting pan and toss until well combined. Place the pan in the preheated oven and roast the mixture for 45 to 50 minutes, stirring occasionally, until the parsnips are tender and caramelized.
2 Remove the pan from the oven and pour cup of the broth over the roasted vegetable mixture; stir, scraping up any caramelized bits that have stuck to the bottom.
3 Purée the roasted mixture in small batches in a blender or food processor along with the remaining 3 cups vegetable broth and the vinegar. Strain the mixture into a large pot and heat thoroughly over medium-high heat. Transfer the soup to bowls and garnish with the whole wheat croutons and thyme, drizzling with additional olive oil if desired. Serve the soup immediately.
Prep and cook time: 1 1/4 hours
Serves: 4 to 6