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Parsnip, Pear, and Apple Soup

Rated as 5 out of 5 Stars
175

"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."
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Ingredients

1 h 15 m servings 375
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
  3. Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
  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.
  5. Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
  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.
  7. Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

Footnotes

  • Cook's Notes:
  • Either white or dark balsamic vinegar is fine.
  • I use a stick blender right in the pot. If you are using a regular blender do it in batches and remember it is hot!

Nutrition Facts


Per Serving: 375 calories; 21.6 46.6 3.3 < 1 709 Full nutrition

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Reviews

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I didn't have any pears, so I made it with 2 apples instead, and it was delicious. I loved the way the rosemary brought out the sweetness of the apple. The parsnip doesn't have much flavor on it...