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Pear and Parsnip Soup
Pear and parsnip blend beautifully together in this soup recipe, perfect for getting cosy on colder nights.
Printable version A4 | A5 | Index card
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
- Preparation time:
- Cooking time:
Instructions
- 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.
- Place the pears on the roasting tray with the parsnips and roast for a further 10 minutes.
- 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.
- 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.
- Add the parsnip peelings to the roasting tin, drizzle with a little oil and cook for 5 minutes until crisp.
- Serve the soup, and garnish with the parsnip crisps
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