Roasted Parsnip and Bosc Pear Soup

Roasted Parsnip and Bosc Pear Soup
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  • 1lb (450 g) Parsnips, peeled and chopped into 1-inch (5-cm) chunks
  • 1 Bosc pear, peeled, cored and cut into 
4 wedges
  • 1 Small White onion, chopped
  • 4 Whole Garlic cloves, peeled
  • 2 tsbp (30 ml) Olive oil
  • 1 tsp (5 ml) Sea salt
  • 1/2 tsp (2 ml) Freshly ground black pepper
  • 4 cups (1 L) Vegetable stock, divided
  • 2 tbsp (30 ml) White balsamic vinegar
  • 1/4 tsp Grated nutmeg
  • 1/8 tsp Allspice
  • 6 tbsp Organic Meadow 2% Plain Greek Yogurt


  1. Preheat oven to 350°F. Place parsnips, pear, onion, garlic, olive oil, salt and pepper in a large roasting pan and toss until well combined. Place pan in preheated oven and roast for 45 to 50 minutes, stirring occasionally, until mixture is tender and caramelized.
  2. Pour 1 cup (250 ml) of the vegetable stock over the mixture on the roasting pan and stir, scraping up any caramelized bits that have stuck to the bottom.
  3. Purée the roasted mixture in small batches in a blender or food processor along with remaining 3 cups vegetable stock and vinegar. Strain the mixture into a large pot and heat thoroughly over medium-high heat. Transfer to bowls and garnish with a tablespoon of Organic Meadow 2% Greek Yogurt.

Serve soup immediately.

Recipe created by Chef Marco, University of Toronto, Hart House


7 Hart House Circle / Toronto, ON / M5S 3H3 / Canada / 416.978.2452

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