Parsnip, Pear, and Apple Soup

Parsnip, Pear, and Apple Soup

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat oven to 375 degrees F (190 degrees C).
  2. Step 2

    Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
  3. Step 3

    Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
  4. Step 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. Step 5

    Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
  6. Step 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. Step 7

    Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.