Pear and parsnip soup

This reader’s pear and parsnip soup recipe, is low fat, vegetarian and high in fibre. This easy one pot recipe tastes good and will be a hit with the family.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

375g (about 4) firm pears, peeled and chopped

500g parsnips, peeled and sliced finely

1-2 tablespoons olive oil

1 large onion, finely chopped

1-2 teaspoons curry powder

6 cups vegetable stock (or chicken stock)

salt to taste

freshly ground black pepper

Instructions

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1 Heat the oil in a large saucepan and add the onions. Gently fry until soft. Add the curry powder, pears and parsnips and cook until soft and aromatic.

2 Pour in the stock. Cook, covered, for approximately 30 minutes, or until the parsnips and pears are soft. Taste and season with salt and pepper.

3 Blend with a stick blender or in a food processor. If the texture is too thick, add more stock. Bring back to a simmer. Taste to check the seasonings.

4 Serve immediately with warmed chunky sourdough bread. Garnish with finely chopped parsley or chives.

HFG tip

Recipe supplied by Healthy Food Guide reader, Louise Johnstone (Christchurch)

Louise says: “I made this soup last weekend, and when I sautéd the onions I added a couple of stalks of chopped celery to it as well (as I had a bunch in the fridge). It went down a treat, apart from my youngest boy! It’s a pretty easy soup to make, and has a rather sweet tinge to it, and great fun to get people to try and identify what ingredients are used – no one normally does.”

Nutrition Info (per serve)

Calories 209 cal

Kilojoules 875 kJ

Protein 6 g

Total fat 8.1 g

Saturated fat 1.3 g

Carbohydrates 28.7 g

Sugar 24.6 g

Dietary fibre 7.9 g

Sodium 790 mg

Calcium 115 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Aug 2006

One comment on Pear and parsnip soup

lesley norris July 3, 2021 at 3:53 pm #

I added some grated cauliflower, fennel seeds and cumin and served with garnish of chopped coriander.
This is another delicious alternative.

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