Roasted Parsnip and Pear Soup [ 55 min ]
This Roasted Parsnip and Pear Soup boasts an inviting presentation with its creamy texture and warm, golden hues. The subtle sweetness of roasted pears perfectly complements the earthy parsnips, creating a balanced flavor that’s elevated by the aromatic nutmeg and fresh thyme garnish. Ideal for an easy yet elegant starter or a comforting main meal, this soup captures the essence of autumn in every velvety spoonful.
Ingrédients
- 3 medium parsnips, peeled and cubed
- 2 medium pears, peeled and cubed
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1 small small pinch of fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the parsnips and pears with olive oil, salt, and pepper.
- Spread them out on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- In a large pot, sauté the chopped onion until translucent, about 5 minutes.
- Add the roasted parsnips and pears, along with the vegetable broth and nutmeg. Bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the coconut milk and reheat gently.
- Serve hot, garnished with fresh thyme.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 35gProtéines: 3gFat: 9gSucre: 12g
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