![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Pear and Parsnip Soup
Nov. 7th, 2012 08:12 pmI was biking home from the gym yesterday and happened to see a café sign advertising pear and parsnip soup. "Mmm," I thought. "That sounds delicious!"
So I got home and started looking around for recipes I could use, considering I'm doing the Whole30 challenge again, right now. And lo and behold, I found something. The following recipe is adapted from this. My changes make it Whole30 compliant, and vegan, too.
2 lbs parsnips, ends trimmed, peeled
1 medium onion, peeled and quartered
2 cloves garlic, whole but not peeled
Sea salt and fresh black pepper
1-2 Tbsp grape seed oil
2 pears, peeled, cored, and cubed
2 cups vegetable stock
1/2 tsp marjoram
1/2 cup coconut milk
Heat oven to 375°F. Toss parsnips, onion, and garlic in oil, then place on a rimmed baking sheet. Sprinkle on salt and pepper.
Roast for 40 minutes, shaking the pan once or twice, until vegetables are lightly browned. Remove pan from oven. Squeeze the garlic cloves out of their skin into a large soup pot. Cut the parsnips into 1-inch chunks and add to the pot with onion, pear, marjoram, and stock. Add enough water to almost cover the vegetables.
Bring to a boil, then reduce heat to simmer and cook, uncovered, until the pear and parsnips are tender (approximately 25 minutes). Use an immersion blender to purée the soup in the pot (or purée in batches in a blender). Blend in the coconut milk, and serve.
This is good.
No, you don't understand. It's good. Good good. I'm talking one of my favourite soup recipes ever good....
So I got home and started looking around for recipes I could use, considering I'm doing the Whole30 challenge again, right now. And lo and behold, I found something. The following recipe is adapted from this. My changes make it Whole30 compliant, and vegan, too.
2 lbs parsnips, ends trimmed, peeled
1 medium onion, peeled and quartered
2 cloves garlic, whole but not peeled
Sea salt and fresh black pepper
1-2 Tbsp grape seed oil
2 pears, peeled, cored, and cubed
2 cups vegetable stock
1/2 tsp marjoram
1/2 cup coconut milk
Heat oven to 375°F. Toss parsnips, onion, and garlic in oil, then place on a rimmed baking sheet. Sprinkle on salt and pepper.
Roast for 40 minutes, shaking the pan once or twice, until vegetables are lightly browned. Remove pan from oven. Squeeze the garlic cloves out of their skin into a large soup pot. Cut the parsnips into 1-inch chunks and add to the pot with onion, pear, marjoram, and stock. Add enough water to almost cover the vegetables.
Bring to a boil, then reduce heat to simmer and cook, uncovered, until the pear and parsnips are tender (approximately 25 minutes). Use an immersion blender to purée the soup in the pot (or purée in batches in a blender). Blend in the coconut milk, and serve.
This is good.
No, you don't understand. It's good. Good good. I'm talking one of my favourite soup recipes ever good....
