Saturday, September 20, 2014

Three P Soup

4 servings

Preparation 10 minutes
Cooking 50 minutes
130 calories per serving

3 parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
1/2 pear, peeled and cut into chunks
1-1/2 tbsp olive oil
2-3/4 cups chicken broth
1 tsp dried oregano
salt and pepper to taste

Preheat the oven to 400F.  Generously oil a baking sheet.

Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil.  Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned.  During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet.

Heat the broth in a saucepan over medium heat.  Stir and in the roasted vegetables and pear.  Add salt and pepper then simmer 15 minutes.  Puree the soup in a blender or food processor adding more broth if the soup is too thick.  Add the oregano, adjust the seasoning then serve the soup into bowls.

This soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

This recipe is from

Changes:  I didn't have quite enough parsnips so I substituted a white carrot for one of the parsnips.  


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