Description
A creamy, comforting autumn soup with roasted pears, parsnips, and sweet potatoes, blended with aromatic thyme and vegetable broth for a naturally sweet and savory flavor.
Ingredients
Scale
For the Crust:
- 2 ripe pears, peeled, cored, and quartered
- 3 medium parsnips, peeled and chopped
- 2 large sweet potatoes, peeled and cubed
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (optional)
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). On a large baking sheet, toss the pears, parsnips, sweet potatoes, onion, and garlic with olive oil, thyme, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.
- Transfer the roasted vegetables and pears to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
- Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender. Stir in cream or coconut milk if using. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme sprigs.
Notes
You can customize the seasonings to taste.