Parsnip, Pear, and Apple Soup

I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 375 Calories

Ingredients

• 1 tablespoon balsamic vinegar
• 1 quart chicken stock
• 6 tablespoons olive oil, divided
• 3 parsnips, peeled and cut into 1/2-inch slices
• 1 large apple - peeled, cored, and cut into 1/2-inch slices
• 1 large pear - peeled, cored, and cut into 1/2-inch slices
• 2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
• 1 (2 inch) sprig fresh rosemary

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.

Step 3

Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).

Step 4

Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.

Step 5

Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.

Step 6

Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.

Step 7

Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.