var_dump($adSection);

"Three P" Soup

105 Reviews
85% would make this recipe again

A soup made with roasted parsnip, potato, and pear.

Roasted vegetables lend a smoky-sweet taste to this hearty soup.

Preparation : 10 min Cooking : 50 min
140 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Heart-healthy

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
salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Preheat the oven to 205°C/400°F. Generously oil a baking sheet.
  2. 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.
  3. 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.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 Serving (260g)

Amount

% Daily Value

Calories

140

Fat

4 g

6 %

Saturated 0.5 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

440 mg

18 %

Carbohydrate

25 g

8 %

Fibre

4 g

15 %

Sugars

5 g

Protein

2 g

Vitamin A

0 %

Vitamin C

29 %

Calcium

3 %

Iron

5 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Folacin, Manganese, Potassium, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Fats ½

Leave a review

You have to be logged in to leave a review

Members' Reviews

105 Reviews (99 with rating only ) 85% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Herlinor
january 31, 2014

I liked it but my wife doesn't like parsnips

Useful 0
tcleblanc68
january 07, 2013 | I would make this recipe again

My family enjoys this. The pears add a touch of unexpected sweetness to the potatoes.

Useful 0
GiftedDesigns
march 02, 2010 | I would make this recipe again

Delicious! I made it exactly as stated with the exception of more salt and pepper. I loved it's thickness and I added a small dollop of sour cream to serve which add a little extra something. If I were to serve to guests, I would probably add more bouillon because not everyone likes soups as thick as I.

Useful 1
furiana
march 12, 2010 | I would make this recipe again

Kindof strange tasting. The oregano made it a bit more palatable, but I still don't like the combination much. :/ ETA: After leaving the leftovers in the fridge for about a week, I tried it again. The flavors had blended into an interesting peppery flavor that I liked quite a bit more!

Useful 0
lorrayne
february 26, 2009 | I would make this recipe again

Great soup! I used a whole pear and used terragon for the spice. Delicously fresh.

Useful 2

This recipe is in the following categories

Vegetables | Soups | Heart-healthy | Low Saturated Fat | Kosher | Low Cholesterol | Halal

Top Reviews

View All Reviews
MangiaQuesto
november 06, 2008 | I would make this recipe again

The parsnips gave the soup a nice earthy flavour. I followed the previous suggestions and left out the oregano. I also added an extra potato. It was delicious!

Useful 6
lorrayne
february 26, 2009 | I would make this recipe again

Great soup! I used a whole pear and used terragon for the spice. Delicously fresh.

Useful 2
GiftedDesigns
march 02, 2010 | I would make this recipe again

Delicious! I made it exactly as stated with the exception of more salt and pepper. I loved it's thickness and I added a small dollop of sour cream to serve which add a little extra something. If I were to serve to guests, I would probably add more bouillon because not everyone likes soups as thick as I.

Useful 1