Preparation 10 minutes
Cooking 50 minutes
130 calories per serving
3 parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
1/2 pear, peeled and cut into chunks
1-1/2 tbsp olive oil
2-3/4 cups chicken broth
1 tsp dried oregano
salt and pepper to taste
Preheat the oven to 400F. Generously oil a baking sheet.
Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil. Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned. During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet.
Heat the broth in a saucepan over medium heat. Stir and in the roasted vegetables and pear. Add salt and pepper then simmer 15 minutes. Puree the soup in a blender or food processor adding more broth if the soup is too thick. Add the oregano, adjust the seasoning then serve the soup into bowls.
This soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
This recipe is from soscuisine.com
Changes: I didn't have quite enough parsnips so I substituted a white carrot for one of the parsnips.