Quantity : 6 servings
Preparation : 10 min Cooking : 50 min
A soup made with roasted parsnip, potato, and pear.
Roasted vegetables lend a smoky-sweet taste to this hearty soup.
140 calories/serving
Ingredients
| 4 | parsnips, peeled and cut into chunks | 380 g |
| 2 | potatoes, peeled and cut into chunks | 400 g |
| 1 | pears, peeled and cut into chunks | 150 g |
| 2 tbsp | olive oil | 30 mL |
| 4 cups | chicken broth | 1 L |
| 1/2 tbsp | dried oregano | 1 g |
| 1 pinch | salt [optional] | 0.1 g |
| ground pepper to taste [optional] |
Before you start
A blender or food processor will be very useful to purée the soup.
Method
- Preheat the oven to 205°C/400°F. Generously oil a baking sheet.
- Prepare the vegetables: peel and cut into large chunks. Peel and cut the pear also into large chunks, discarding the core. Lay the vegetables and pear out on the sheet in a single layer and coat them thoroughly with the oil. Roast in the middle of the oven 35-40 min, 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 in the roasted vegetables and pear. Add salt and pepper then simmer 15 min. Purée 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.
Observations
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
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