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.

    3 people made this

    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

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C / Gas 5.
    2. Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking tray.
    3. Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 180 C / Gas 4.
    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.
    5. Bake in the oven until fruit is soft and caramelised, 15 to 20 minutes.
    6. 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.
    7. Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has desired consistency.

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