Velvety Roasted Parsnip and Pear Soup
A silky, subtly sweet soup with roasted parsnips, pears, and a hint of thyme. Perfect for autumn or winter, this creamy soup is both nourishing and elegant!
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Servings: 4
Calories: 180kcal
Ingredients
- 4 large parsnips about 1.5 lbs, peeled and chopped
- 2 ripe pears Bartlett or Anjou, cored and chopped
- 1 medium onion chopped
- 3 garlic cloves peeled
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme leaves or ½ tsp dried
- 4 cups vegetable stock
- ½ cup heavy cream or coconut milk for vegan
- Salt and pepper to taste
- Optional garnish: toasted walnuts extra thyme, or a swirl of cream
Instructions
- Roast: Preheat oven to 400°F (200°C). Toss parsnips, pears, onion, and garlic with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 25-30 mins until golden.4 large parsnips, 2 ripe pears, 1 medium onion, 3 garlic cloves, 2 tbsp olive oil, 1 tsp fresh thyme leaves, Salt and pepper to taste
- Simmer: Transfer roasted veggies to a pot. Add stock and simmer for 10 mins.4 cups vegetable stock
- Blend: Puree with an immersion blender until smooth. Stir in cream and adjust seasoning.½ cup heavy cream, Salt and pepper to taste
- Serve: Ladle into bowls and garnish with thyme, nuts, or a drizzle of cream.Optional garnish: toasted walnuts
Notes
- Make Ahead: The soup thickens when chilled—thin with extra stock when reheating.
- Freezing: Freeze without cream; add it when reheating.
- Spice Variation: Add a pinch of nutmeg or cinnamon for warmth.
- Texture: For extra silkiness, strain through a fine-mesh sieve.
- Vegan Option: Use coconut milk and olive oil instead of cream and butter.
- Bonus presentation: Serve in hollowed-out mini pumpkins for festive autumn entertaining! 🎃
Nutrition
Serving: 250g | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 450mg | Fiber: 5g | Sugar: 10g