Pear and parsnip soup
- 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
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.
Nutrition Info (per serve)
Total fat 8.1g
Saturated fat 1.3g
Dietary fibre 7.9g
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.”
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