A Soup made with all the good stuff
I recently served this delicious Savory and sweet, roasted Parsnip and Pear Soup at a beyogalates wellbeing workshop and it was a hit! The soup is made with simple healthy ingredients and bursts with the sweet, caramelized flavor of roasted pears and tender parsnips. Roasting brings out the natural sweetness of parsnips, which pairs well with the sweet baked pears.
It’s dairy-free and vegan and can be enjoyed as a post workout refuel, an appetizer or main meal with some ginger chutney, pumpkin seeds or croutons on top.
Parsnips are a root vegetable rich in dietary fiber, potassium, and Vitamin C, providing about 75 calories per 100g serving. They also offer B-group vitamins like folate, and contain antioxidants with potential anti-inflammatory and anti-cancer properties. Due to their high fiber and water they are great for digestion!
Pears are nutritious fruits, offering dietary fiber, Vitamin C, and antioxidants, supporting heart health, digestion and immune function
INGREDIENTS
1 white onion diced
1 cloves garlic chopped
2 tbs extra virgin olive oil
5 parsnips peeled and chopped into chunks
4 pears cored and quartered
1 potatoe chopped
Salt and pepper
Almond milk ( an optional extra to add creaminess)
Vegetable stock 2 cups
TO MAKE
Coat the parsnip, pears, onion and garlic with oil, salt and pepper. Arrange in a single layer on an extra large baking sheet (lined with parchment paper).
Roast for 4O minutes, flipping a few times until the parsnip are soft and browned on the edges. Remove from oven and let cool for 5 minutes.
Add the vegetables and pears to a heat safe, high-speed blender, in batches, with the broth and milk. Purée each batch until smooth.
Enjoy, see you on the mat.
Lisa x