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Recipe

Serves

4 1×

Serves 4Prep 15 minCook 40 minTotal 55 min

Ingredients

  • 600 g parsnips, peeled and cut into chunks
  • 3 firm pears, peeled, cored and quartered
  • 1 onion, quartered
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 litre vegetable stock
  • 100 ml whole milk or 2 tbsp double cream
  • Salt and black pepper
  • Pinch of ground nutmeg

Method

  1. Heat the oven to 200C conventional or 180C fan.
  2. Spread the parsnips, pears and onion on a large roasting tray. Toss with the olive oil, thyme, salt and pepper.
  3. Roast for 25 to 30 minutes until the parsnips are caramelised at the edges and everything is tender.
  4. Scrape the roasted vegetables and any tray juices into a large saucepan. Add the stock.
  5. Simmer for 10 minutes, then blend with a stick blender until completely smooth.
  6. Stir in the milk or cream and the nutmeg. Warm through gently without boiling.
  7. Taste and adjust the seasoning. Thin with hot water if the soup feels thick.
  8. Ladle into bowls and finish with a swirl of cream and a few thyme leaves.

Roasted Parsnip and Pear Soup

Silky roasted parsnip and pear soup in a cream stoneware bowl with a swirl of cream and thyme leaves, natural window light, real kitchen setting

Roasted parsnip and pear soup roasts its vegetables first, so the parsnips caramelise and the pears turn honeyed before they ever meet the blender. A sprig of thyme and a splash of cream finish the bowl. Silky, gently sweet and ready in under an hour.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Tips

Roasting is an essential step in this recipe. It softens the parsnips and pears while browning their surfaces, creating a deeper flavour than simmering the raw ingredients directly in stock. Spread the pieces out in a single layer so they roast rather than steam. If the tray is crowded, use a second tray.

Cut the parsnips into pieces of similar size. Larger chunks may take longer to soften, while small pieces can brown before the rest are ready. The pears should be firm enough to hold their shape during roasting. Check the tray towards the end of the roasting time; the parsnips should be tender when pierced, with caramelised edges, and the pears should be soft.

Scrape the tray carefully when transferring the vegetables to the saucepan. The juices and browned bits left behind carry flavour. If they are stuck, add a small splash of hot stock to the tray and loosen them with a spoon before pouring the liquid into the pan.

Blend until the soup is completely smooth. Move the stick blender through the whole pan, including around its edges, to break down any remaining pieces. Keep the blender head submerged while it is running to reduce splashing. If the finished soup is thicker than preferred, add hot water a little at a time and stir until it reaches the required consistency.

Add the milk or cream after blending, then warm the soup gently. Avoid boiling it after adding dairy. The soup thickens as it stands, so check its consistency before serving and again when reheating. A small amount of hot water will loosen it.

Variations

For a warmer flavour, add 1 tsp ground cumin with the stock. The cumin changes the seasoning profile without changing the roasting method. Add it to the saucepan before simmering so it disperses through the soup.

For a sharper, more savoury finish, stir in a spoonful of wholegrain mustard before serving. Add it gradually and taste before adding more. Mustard can make the seasoning taste stronger, so check the salt and pepper after it has been mixed in.

To add a little extra sharpness, roast a chopped apple alongside the pears. Choose an apple with a tart flavour and cut it into pieces similar in size to the pear quarters. Check its softness during roasting, as smaller pieces may cook faster.

For a vegan version, use olive oil and finish the soup with oat or soya milk instead of cream. Add the milk gradually after blending and warm the soup gently. Taste and adjust the seasoning before serving.

FAQ

Can I make it vegan?
Yes. Use olive oil throughout and finish with oat or soya milk instead of cream. Add the milk after blending and warm the soup through without boiling.

Can I freeze it?
Yes. Freeze the soup for up to 3 months. Defrost it fully before reheating, then stir well as it warms. If the soup has separated or thickened during storage, stir it thoroughly and add a little hot water if needed.

Which pears work best?
Firm, under-ripe Conference or Comice pears are suitable. They hold their shape during roasting and soften as they cook. Very ripe pears can become soft more quickly, so check them during roasting.

How long does it keep in the fridge?
Keep the soup in a covered container in the fridge for up to 3 days. Reheat only the amount needed, stirring it well as it warms. Add a little hot water if it has thickened while chilled.