Pear Parsnip Soup

A surprising soup with the rich flavors of parsnip and pear.

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. 

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Serves 4 main courses

Serves 8 starters

Preparation: 25 minuten

450 gr parsnip

250 gr pear

1 onion

1 cl garlic

2 Vegetable broth cubes

2 teaspoons Vadouvan herbs

1 table spoons olive oil

Sea salt

Freshly grinded pepper

Handful chopped almonds

4 sprigs of parsley, finely chopped

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We influenced this as a trial to keep running as the application. course for Christmas supper. It was very great, sweet and appetizing. It was generous so the serving sizes are little. Recommendations incorporate turning down the warmth of the stove. Following 25 minutes of 425 deg warm, my parsnips were almost scorched on the base. I turned the stove down to 350 when I included the pears and cut the time from 25 min. to 10, which was bounty.

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