Thyme delivers a subtle, earthy flavour that’s a perfect accompaniment to the heartier ingredients in this soup.
Serves 4 to 6
- 1 lb (450 g) parsnips, peeled and chopped into 1-inch (5-cm) chunks
- 1 pear, peeled, cored and cut into 4 wedges
- 1 small white onion, chopped
- 8 whole garlic cloves, peeled
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) sea salt
- ½ tsp (2 ml) freshly ground black pepper
- 4 cups (1 l) vegetable stock, divided
- 2 tbsp (30 ml) white balsamic vinegar
- 1 cup (250 ml) whole wheat croutons
- 1 tbsp (15 ml) freshly chopped thyme
1. Preheat oven to 350°F. Place parsnips, pear, onion, garlic, olive oil, salt and pepper in a large roasting pan and toss until well combined. Place pan in preheated oven and roast for 45 to 50 minutes, stirring occasionally, until mixture is tender and caramelized.
2. Pour 1 cup (250 ml) of stock over the mixture on the roasting pan and stir, scraping up any caramelized bits that have stuck to the bottom.
3. Purée the roasted mixture in small batches in a blender or food processor along with remaining 3 cups vegetable stock and vinegar. Strain the mixture into a large pot and heat thoroughly over medium-high heat. Transfer to bowls and garnish with whole wheat croutons and thyme, drizzling with some additional olive oil if desired. Serve soup immediately.