Roasted Pear and Parsnip Soup

Roasted Pear and Parsnip Soup

Makes 6-8 servings.


  • 3 medium parsnips, diced
  •  2 pears, diced
  • 1 tbsp oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 sprig rosemary whole
  • 1/4 tsp nutmeg
  • 530g silken tofu
  • 3/4 cup walnuts
  • 1L vegetable stock
  • 2 cups water
  • 2 tsp sea salt
  • 1 pinch white pepper


3 sprigs thyme, finely chopped


On a large baking sheet covered in parchment paper, place parsnips and pears. Roast in oven at 375F for 25 minutes.  Over a medium heat in a large stock pot add oil. When oil is heated add onions, garlic, bay leaves, rosemary and nutmeg. Sauté until the onions are translucent, about 7 minutes. Meanwhile, in a food processor combine tofu and walnuts until smooth and set aside. Add the roasted parsnips and pears to the pot and sauté for 5 minutes. Add stock and bring to a boil. Remove bay leaves and rosemary sprig. In a food processor, blender or with a hand emulsion blender (recommended), purée soup until lump free. Add soup back to pot and add water, tofu/walnut cream, salt and pepper. Add more stock or water or salt and pepper if necessary. Bring to a simmer, about 10 minutes. Do not boil vigorously.  Garnish and either serve immediately, or refrigerate and serve chilled (depending on the fall day).  :)

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1 Comment
  1. Yummmm!
    Can’t wait to try it :D

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