Roasted parsnip, pear and apple soup
1 hour 15 min
The blend of roasted parsnips and caramelised apples and pear makes a satisfying, flavourful combination with leeks in this winter soup. Serve with a dollop of plain yogurt or soured cream.
BigShotsMom
1 person made this
Ingredients
Serves: 4
- 3 parsnips, peeled and sliced
- 6 tablespoons olive oil, divided
- 1 large apple - peeled, cored and chopped
- 1 large pear - peeled, cored, and chopped
- 2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
- 1 tablespoon balsamic vinegar
- 1L chicken stock
- 1 sprig fresh rosemary
Method
Prep:20min ›
Cook:55min ›
Ready in:1hr15min
- Preheat oven to 190 C / Gas 5.
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking tray.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 180 C / Gas 4.
- Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking tray and spread apples and pears onto the other side of the baking tray.
- Bake in the oven until fruit is soft and caramelised, 15 to 20 minutes.
- Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has desired consistency.
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