Description
A creamy, comforting autumn soup with roasted pears, parsnips, and sweet potatoes, blended with aromatic thyme and vegetable broth for a smooth, sweet-savory flavor.
Ingredients
Scale
For the Crust:
- 2 ripe pears, peeled, cored, and quartered
- 3 medium parsnips, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss pears, parsnips, sweet potato, onion, and garlic with olive oil, thyme, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until vegetables are tender and lightly caramelized.
- Transfer roasted mixture to a large pot, add vegetable broth, and bring to a simmer for 10 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth. Stir in cream or coconut milk if using, adjust seasoning, and serve warm.
Notes
You can customize the seasonings to taste.