For an even richer flavor, use homemade chicken stock. Garnish with a swirl of crème fraîche or a sprinkle of toasted pumpkin seeds for added texture. Adjust the amount of balsamic vinegar to your liking, depending on the tartness of your apples and pears. A pinch of nutmeg or ginger can enhance the warmth of the soup.
Parsnip, Pear, and Apple Soup
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS15
Embrace the autumnal harvest with this velvety smooth soup, a delightful marriage of sweet fruits and earthy parsnips. The roasting process intensifies the natural sugars, creating a symphony of flavors that dance on the palate. A touch of balsamic vinegar adds a subtle tang, perfectly balanced by the aromatic rosemary.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol1 mg
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Fiber10 g
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Protein3 g
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Saturated Fat3 g
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Sodium709 mg
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Sugar20 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C).
02
Step
2 mins
Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
03
Step
23 mins
Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
04
Step
2 mins
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.
05
Step
18 mins
Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
06
Step
30 mins
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.
07
Step
2 mins
Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
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Destinee Waters
Jul 1, 2025This soup is amazing! The roasting really makes a difference.
Maurine Luettgen
Jun 12, 2025Very easy to make, and perfect for a weeknight dinner.
Eloy Collins
Jun 10, 2025I used vegetable broth instead of chicken stock, and it was still delicious.
Audreanne Schultz
Jun 6, 2025The balsamic vinegar gives it such a unique flavor.
Verdie Lebsack
May 24, 2025I added a pinch of nutmeg, which was a great addition.
Guiseppe Schaden
May 20, 2025My kids even loved it! A great way to get them to eat parsnips.