A soup made with roasted parsnip, potato, and pear.
Roasted vegetables lend a smoky-sweet taste to this hearty soup.
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 | vegetable broth | 1 L | |
1/2 tbsp | dried oregano | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (260 g)
Amount % Daily Value |
Calories 130 |
Fat 4 g 6 % |
Saturated
0.5 g
2 % |
Cholesterol 0 mg |
Sodium 50 mg 2 % |
Carbohydrate 25 g 8 % |
Fibre 4 g 16 % |
Sugars 5 g |
Net Carbs 21 g |
Protein 2 g |
Vitamin A 0 % |
Vitamin C 29 % |
Calcium 3 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Fats | ½ |
I wasn't a fan of this soup mainly for texture rather than taste reasons. It has a thick, grainy apple sauce like texture and thinning it with extra liquid didn't really help. I couldn't taste the pears at all; the soup tastes like a basic parsnip soup. For my time and effort, I would rather just have eaten the roasted vegetables.
Distinct flavor of the pear was welcomed. It was really good the first night, but I didn't appreciate the soup as much the second night. This soup was really easy to make and affordable to make.
Roasting the vegetables gives them a very interesting taste. We all loved it. To appreciate this soup you have to love parsnip, of course. This may be the reason for less enthusiastic comments.