Creamy roasted parsnip and pear soup with thyme
Easier-to-swallow option below ↓I had some parsnips left from the market and a couple of pears that were getting soft. Roasting them together brought out a sweetness that surprised me, and the whole thing came together while I sat with a book.
The roasting step is key. It turns the parsnips from earthy to something almost nutty, and the pear adds just enough fruit to balance without making it a dessert.
I made a double batch and kept the rest in the fridge. On days when I didn't feel like chewing much, I thinned a portion with a little extra cream and sipped it from a mug.
Why it works
Parsnips give body and a natural sweetness that pairs beautifully with pear. A splash of cream adds the calories and silkiness without needing cheese110 kcal or heavy starches. Thyme keeps it savory and grounded.
Creamy roasted parsnip and pear soup with thyme
Ingredients
- 4 medium parsnips, peeled and chopped
- 2 ripe pears, cored and chopped
- 1 small onion, chopped
- 2 tbsp olive oil119 kcal or butter102 kcal
- 4 cups vegetable or chicken209 kcal stock
- 1/2 cup heavy cream or coconut35 kcal cream
- 1 tsp fresh thyme leaves (plus extra for garnish)
- Salt and black pepper to taste
- Optional: a knob of butter for finishing
Method
- Preheat oven to 400°F (200°C). Toss the parsnips, pears, and onion with the oil or butter on a baking sheet. Season with salt, pepper, and half the thyme.
- Roast for 30-35 minutes until the parsnips are tender and the edges are caramelized, stirring once halfway.
- Transfer the roasted vegetables to a blender or use an immersion blender in a pot. Add the stock and blend until very smooth.
- Pour into a saucepan, stir in the cream, and warm gently over medium heat. Add the remaining thyme and adjust seasoning.
- Simmer for 5 minutes to let flavors meld. If too thick, add a splash more stock or cream.
- Serve hot, with a small pat of butter or extra thyme if desired.
Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.
Make it your own
- Roast in a single layer so the vegetables caramelize instead of steaming.
- Leftovers keep in the fridge for 3 days and reheat beautifully.
- The soup thickens as it cools, so loosen it up when reheating.
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