Pear and Parsnip Soup

Pear and parsnip blend beautifully together in this soup recipe, perfect for getting cosy on colder nights.


  1. 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. 2 Place the pears on the roasting tray with the parsnips and roast for a further 10 minutes.

  3. 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. 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. 5 Add the parsnip peelings to the roasting tin, drizzle with a little oil and cook for 5 minutes until crisp.

  6. 6 Serve the soup, and garnish with the parsnip crisps


  • 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

Serves 4

Total time required 1 hr 15 mins

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