I wandered around Morrisons last week and saw a ticket next to the pears with a recipe for pear and parsnip soup.
Now Sproglet had asked me about “fruit soup” so I thought it would be nice to try it.
I looked at the recipe but decided to do my own version.
It turned out delicious.
My husband who is not a fan of parsnips went for seconds!!!
- 4 medium parsnips, peeled and roughly chopped
- 4 conference pears, peeled and roughly chopped
- 4 shallots or a medium onion, finely chopped
- 4 cloves of garlic, crushed
- 1 medium potato, peeled finely chopped
- 2 sticks of celery finely chopped
- 3 OXO cubes (or similar stock cubes)
- ½ tsp of cinnamon
- ½ tsp of rosemary
- Salt and pepper to taste
Peel and chop the pears and parsnip and roast them at 180 °C (360 °F) for 20 minutes.
I used my actifry as it does it quickly and evenly (no burned edges!)
In your soup pan add some coconut or other light oil and fry the onion, celery, garlic and potato till just softened and add the rosemary.
Add the roasted parsnips and pears.
Crumble the oxo cubes on top and give it a stir.
Add water to cover the veggies.
Bring it to the boil and then turn down the heat and leave it simmer for 15 minutes.
Top up with water if you think it needs a little more.
When the parsnips are soft blend the soup.
It will turn a lovely velvety smooth.
Season to taste with salt and pepper.
I liked the way the soup looked but just added sprinkle of paprika on top, just to add a little colour.