Roasted Parsnip and Pear Velvet Soup

• 2 pounds parsnips, peeled and chopped
• 2 medium pears, peeled and diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup apple juice
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Toss parsnips, pears, onion, and garlic with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 30 minutes, stirring halfway through.
2. 2 Transfer roasted vegetables to a large pot. Add vegetable stock and apple juice.
3. 3 Bring to a boil, then reduce heat and simmer for 10 minutes.
4. 4 Use an immersion blender to puree the soup until smooth. Stir in heavy cream if using.
5. 5 Season with additional salt and pepper to taste. Simmer for another 5 minutes.
6. 6 Serve hot, garnished with fresh parsley and pear slices.

Equipment

• Baking sheet
• Large pot
• Immersion blender

Variations

• Add a dash of nutmeg or cinnamon for a spiced twist.
• Substitute heavy cream with coconut milk for a vegan option.

Substitutions

• If pears are out of season, use apples for a similar flavor profile.

Pairings

• Perfect alongside a fresh green salad or grilled cheese sandwiches.

Nutrition

Tips

• For a smoother texture, strain the soup through a fine-mesh sieve after blending.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a crusty baguette or warm, crusty bread.
• Add a sprinkle of toasted nuts or seeds for extra texture.

FAQ