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Roast parsnip, leek and pear soup recipe

Roast parsnip, leek and pear soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Parsnip soup

The sweetness from roasted parsnips, caramelised pears and apples is balanced out with leeks in this deliciously different winter soup.

10 people made this

IngredientsServes: 4

  • 3 parsnips, peeled and sliced
  • 6 tablespoons olive oil, divided
  • 1 large apple - peeled, cored, and sliced
  • 1 large pear - peeled, cored, and sliced
  • 2 large leeks, halved lengthwise and thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 litre chicken stock
  • 1 sprig fresh rosemary

MethodPrep: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. Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 180 C / Gas 4.
  3. 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 on the other side. Bake in the oven until fruit is soft and caramelised, 15 to 20 minutes.
  4. 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.
  5. Puree the soup using an immersion blender or food processor until the soup is the consistency you like.
  6. Warm the soup through and serve.

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Roasted Garlic and Parsnip Soup

This soup is super simple and only requires a few ingredients. Parsnips aren&rsquot just for roasts &ndash they are great in soups, stews and curries!

Garlic and parsnip compliment each other perfectly and when they are roasted their flavours deepen and give for a rich, nutty and sweet combination.

Topped with some toasted crunchy seeds and a drizzle of cream there really isn&rsquot a better soup for wintery days!


Parsnip Pear Soup

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Ingredients

  • 1 Tbs. coconut oil
  • 2 leeks, white parts only, sliced (1 1/2 cups)
  • 1 1/2 lb. parsnips, peeled and cut into 1/2-inch rounds (3 3/4 cups)
  • 2 very ripe pears, peeled, cored, and diced (2 cups)
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. cayenne pepper
  • 1 qt. low-sodium vegetable broth
  • 3 Tbs. almond butter
  • 1 Tbs. pure maple syrup
  • Chopped parsley leaves, for garnish, optional
  • Freshly cracked black pepper, for garnish, optional

Preparation

1. Heat coconut oil in medium saucepan over medium heat. Add leeks, and sauté 4 minutes, or until softened and translucent. Add parsnips, pears, nutmeg, and cayenne cook 2 minutes more, or until all vegetables are glistening. Add broth and 3 cups water, and season with salt and pepper, if desired. Bring to a simmer, then reduce heat to medium-low, and simmer, partially covered, 25 minutes or until parsnips are very tender.

2. Blend soup in blender or food processor in batches, if necessary, until very smooth. Add almond butter and maple syrup, and blend until smooth return soup to saucepan (for extra smoothness, press soup through sieve into saucepan). Season with salt and pepper, if desired. Garnish servings with parsley and pepper, if using.


Recipes

Sweet, delicately spiced roasted parsnips and crunchy pecan nuts: this simple soup recipe is a show-stopper.

Ingredients

Method

Preheat oven to 200 degrees C and place the parsnips, olive oil, butter, honey, pears and thyme in an oven-proof dish and roast for 20 minutes until golden brown and soft.

In a pot, sauté the onion and the leek in the olive oil, and cook the curry paste. Add the parsnips, pears and honey mixture and sauté together for a further 5 – 8 minutes. Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.

Cool and puree with the pear juice. Reheat soup and serve drizzled with honey and chopped pecan nuts.

Recipe and styling by Taryne Jakobi Styling.
Photographs by Vanessa Lewis.

To see more recipes by the photography and styling team visit Taryne’s blog.


Recipes

Sweet, delicately spiced roasted parsnips and crunchy pecan nuts: this simple soup recipe is a show-stopper.

Ingredients

Method

Preheat oven to 200 degrees C and place the parsnips, olive oil, butter, honey, pears and thyme in an oven-proof dish and roast for 20 minutes until golden brown and soft.

In a pot, sauté the onion and the leek in the olive oil, and cook the curry paste. Add the parsnips, pears and honey mixture and sauté together for a further 5 – 8 minutes. Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.

Cool and puree with the pear juice. Reheat soup and serve drizzled with honey and chopped pecan nuts.

Recipe and styling by Taryne Jakobi Styling.
Photographs by Vanessa Lewis.

To see more recipes by the photography and styling team visit Taryne’s blog.


How can you garnish Roasted Pear and Parsnip Soup?

  • Crispy edamame (obviously my choice!)
  • Blue cheese
  • Walnuts
  • Sunflower seeds
  • Arugula
  • Croutons
  • Crusty bread

If you make this Roasted Pear and Parsnip Soup with Crispy Edamame, I&rsquod love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking .


Recipe Summary

  • 3 parsnips, peeled and cut into 1/2-inch slices
  • 6 tablespoons olive oil, divided
  • 1 large apple - peeled, cored, and cut into 1/2-inch slices
  • 1 large pear - peeled, cored, and cut into 1/2-inch slices
  • 2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
  • 1 tablespoon balsamic vinegar
  • 1 quart chicken stock
  • 1 (2 inch) sprig fresh rosemary

Preheat oven to 375 degrees F (190 degrees C).

Toss parsnips with 2 tablespoons olive oil in a bowl spread parsnips onto a baking sheet.

Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).

Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.

Bake in the oven until fruit is soft and caramelized, 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 an applesauce-like consistency.


Recipe Summary

  • 2 pounds parsnips
  • 1 pound carrots
  • About 4 cups fat-skimmed chicken or vegetable broth
  • 2 pounds ripe Comice pears
  • About 1/3 cup crème fraîche or plain low-fat or nonfat yogurt
  • About 1/3 cup minced fresh chives
  • Salt and pepper

Peel parsnips and carrots. Cut into 1/2-inch chunks.

In a 4- to 5-quart pan, combine parsnips, carrots, and 4 cups broth. Bring to a boil over high heat reduce heat, cover, and simmer until vegetables are tender when pierced, 15 to 20 minutes.

Meanwhile, peel and core pears. Cut into 1-inch chunks. Add to pan and stir until hot, about 2 minutes.

With a slotted spoon, transfer carrots, parsnips, and pears, in batches if necessary, to a blender or food processor. Whirl until smooth, adding enough cooking liquid to purée easily. Return to pan with cooking liquid and stir until steaming. If necessary, add more broth to thin to desired consistency.

Ladle soup into bowls. Garnish with crème fraîche and chives. Add salt and pepper to taste.


You need just four main ingredients to make this soup - leeks, garlic, parsnips and vegetable stock.

In addition you&rsquoll need some common store cupboard ingredients including olive oil, salt, pepper and parsley - plus nutmeg if you like the taste.

  • 1 tbsp olive oil
  • 2 large leeks, sliced
  • 2 cloves garlic, finely chopped
  • 3 medium parsnips, peeled and chopped
  • Pinch nutmeg (if liked)
  • 1.5 litre vegetable stock
  • Salt and pepper
  • Small handful finely chopped flat leaf parsley

Full recipe and method below.


Everything Goes With Toast

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup is thick and rich with a lovely sweetness.

1) Peel and finely dice the onion then allow to soften in a pan with a tablespoon of olive oil. Once the onion is soft add a good glug of cider and allow to simmer. I used Katy by Thatcher's Cider which is GORGEOUS.

2) Peel the parsnips and then slice into chunks, discarding the tops and tails. Add into a roasting dish with a drizzle of honey, olive oil and a sprinkling of salt, ensuring that the parsnips are all covered evenly.

3) Roast for 20 minutes at 200 degrees, stirring after 10 and then puree in a blender until completely smooth.

4) Pass the parsnips through a seive and add to the onions along with the vegetable stock and another glug of cider.

5) Allow to simmer on the hob for a further 10 minutes, seasoning to taste with freshly ground black pepper and salt and then serve.


Watch the video: Spiced Parsnip Soup. Jamies Meat-Free Meals (August 2022).