Recipes by type‎ > ‎Soups‎ > ‎

Warming parsnip and pear soup

Seasonal ingredients and seasonal feel; easy to make and easy to eat.  
  • 1 onion
  • 2 stalk celery, chopped (I used a couple of stalks that had been left over from lunch and were looking less than their best)
  • 10 parsnips, peeled and roughly chopped
  • 1 tbp mild curry powder
  • 1 large unripened pear, peeled, cored and roughly chopped
  • 1-2 pint vegetable or chicken stock
  1. Gently fry and an onion in a little olive oil until golden and tender.
  2. Add the celery and parsnips and stir well and continue to saute for a few more minutes.
  3. Add the curry powder and stir in to coat the vegetables.
  4. Add enough stock to cover the vegetables and then add the pears.
  5. Bring to the boil and then reduce the heat to simmer for about 30-40 minutes or until everything is tender.  While it is simmering away check occasionally and add more stock if necessary - you want the soup to be neither too stodgy nor too liquidy; just the perfect consistency for your taste, so you be the judge as to how much liquid to add. 
  6. Once cooked remove from heat and when cooled blend to a smooth finish.