"Three P" Soup

10 Reviews
90% 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
150 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Heart-healthy
  • Artery-healthy


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, low-sodium 1 L
1/2 tbsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

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


  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.


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)


% Daily Value




4 g

7 %

Saturated 0.7 g
+ Trans 0 g

4 %


0 mg


60 mg

3 %


26 g

9 %


4 g

15 %


5 g


4 g

Vitamin A

0 %

Vitamin C

29 %


3 %


7 %

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


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Folacin, Manganese, Niacin, Potassium, Vitamin K
Source of  :
Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


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

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Leave a review

You have to be logged in to leave a review

Members' Reviews

10 Reviews (10 with rating only ) 90% would make this recipe again

This recipe is in the following categories

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