Pear and Parsnip Soup

Serves 4

Ingredients

• 3 Conference pears
• 3 Parsnips
• 1 onion, diced
• 2 tbsp sunflower oil
• 2 garlic cloves
• 750ml vegetable stock
• ¾ tsp cinnamon
• 1 tbsp thyme, chopped
• 1 dash black pepper
• 1 dash salt

Total time required 1 hr 15 mins

• Preparation time: 15 mins
• Cooking time: 1 hr

Instructions

1. Keep the parsnip peelings to one side. Place the parsnips in a roasting tin and drizzle with a little of the sunflower oil. Roast at 180°C for 20 minutes.
2. Place the pears on the roasting tray with the parsnips and roast for a further 10 minutes.
3. Sauté the onion and garlic in a large saucepan, in the remaining oil for 4-5 minutes, add the cinnamon and cook through for a minute.
4. Add the roasted pear and parsnip to the pan. Add the stock and bring to a simmer then blitz with a hand blender. Stir in the thyme and season to taste.
5. Add the parsnip peelings to the roasting tin, drizzle with a little oil and cook for 5 minutes until crisp.
6. Serve the soup, and garnish with the parsnip crisps