Roasted Parsnip and Pear Soup

By á-174890

Ingredients

• 2 sliced onions
• 6 parsnips, peeled and roughly chopped
• 2 ripe pears, peeled, cored and roughly chopped
• 2 TBSP olive oil
• 1 potato, peeled and chopped
• 6 cups chicken or vegetable stock or water
• 2 tsp lemon juice
• 2 tsp fresh chopped sage
• salt & freshly ground pepper
• Roasted Red Pepper Drizzle
• 2 sweet red peppers
• 1 tsp paprika

Preparation

Step 1

- Preheat oven to 450
- Toss onions, parsnips and pears with olive oil in roasting pan until well-coated. Roast 20-30 minutes, stirring every 10 mins or until soft and slightly brown. Transfer to a large saucepan.
- Add potato and stock. Bring to a boil. Reduce heat to med-low and simmer, stirring often, for about 30 mins or until vegetables are very tender. Season with salt & pepper to taste. Transfer to blender, add sage and lemon juice. Puree until smooth.
- Cut peppers in half and broil flesh side down until skin blackens. Let cool. Peel off skin and remove seeds and membranes. Puree in food processor along with paprika until smooth. Strain through a fine sieve. Salt to taste.
- To serve, place soup in bowls and using a spoon or squirt bottle, drizzle puree over surface.