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
Total fat 8.1g
Saturated fat 1.3g
Dietary fibre 7.9g
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.
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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Hanu de Jong
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