Parsnip, Pear, and Apple Soup

Recipesfull introduces to you: More Soup Recipes. (Parsnip, Pear, and Apple Soup). I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.

Brief

Prep 20 mins

Cook: 55 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Parsnip, Pear, and Apple Soup

Ingredients

3 parsnips

peeled and cut into 1/2-inch slices

6 tablespoons olive oil

divided

1 large apple - peeled

cored

and cut into 1/2-inch slices

1 large pear - peeled

cored

and cut into 1/2-inch slices

2 large leeks

white parts only

halved lengthwise and thinly sliced crosswise

1 tablespoon balsamic vinegar

1 quart chicken stock

1 (2 inch) sprig fresh rosemary

Southwest Tortilla Soup

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.

Step 3

Bake in the preheated oven until slightly tender 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).

Step 4

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.

Step 5

Bake in the oven until fruit is soft and caramelized 15 to 20 minutes.

Step 6

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.

Step 7

Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

Nutritional Information

Parsnip, Pear, and Apple Soup

Servings Per Recipe:4

Calories: 374.6

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 46.6g 15%

Dietary Fiber: 9.5g 38%

Sugars: 19.7g

Fat: 21.6g 33%

Saturated Fat: 3.1g 16%

Cholesterol: 0.7mg

Vitamin A Iu: 1296.2IU 26%

Niacin Equivalents: 1.6mg 12%

Vitamin B6: 0.3mg 19%

Vitamin C: 31.6mg 53%

Folate: 123.8mcg 31%

Calcium: 98.5mg 10%

Iron: 2.6mg 14%

Magnesium: 57.9mg 21%

Potassium: 660.4mg 19%

Sodium: 709.3mg 28%

Thiamin: 0.2mg 16%

Calories From Fat: 194.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.