Prepare the vegetable stock.
Cut the onion and finely chop the garlic. Peel the parsnip and cut into cubes. Heat the olive oil in a pan and fry the onion and garlic for about 2 minutes on low temperature. Add the parsnip and bake gently for 3 minutes.
Meanwhile peel the pear, remove the core and cut in cubes. Add the pear and vegetable stock, bring to boil and leave to cook gently for 15 minutes. Take the pan from the stove and puree the soup using a blender. Bring to taste with pepper and salt. Add some water if you think the soup is too thick.
Serve the soup in bowls and garnish with the almonds and parsley.