I can’t lie, this parsnip soup was basically a way to use up some rapidly ripening pears.
I really love pears, when they’re just at the point of ripeness – soft, fragrant and juicy. Perfect. DH always claimed not to like pears, and this I suspect was largely because he insisted on eating them when they were unripe. Hard, crunchy and tasteless. No wonder he didn’t like them. I have given him ripe pears since, and he has grudgingly admitted that they’re “OK”. It’s the best I can hope for, I suppose.
Anyway, I bought a bag of 6 rock-hard pears and put them in the fruitbowl. And waited. And waited. And suddenly, I had 6 ripe pears! Six! There’s only so many you can eat at one sitting, and before you know it, they’re TOO ripe. Grainy. Mushy and brown. So sad…
I’d eaten three of them, and was trying to think of a way to quickly see off the others, when I had the idea for this parsnip soup. I don’t usually make soup, but my parents were visiting and they are keen soup eaters. I think my Dad has soup twice daily. A good excuse to make soup.
The ingredients list is pleasingly short, and the soup was dead easy to make. It is slightly sweet, slightly spicy, and delightfully seasonal. A mug of parsnip soup with a slice of hot buttered toast is a joyous autumn lunch. Yum.
You’ll be pleased to know that it went down well with the parents, too. Hurrah!
Oh yes, I only threw in the creamed coconut at the last minute because it seemed like a good idea at the time. It was. It adds just a hint of coconut flavour, and a lovely velvety texture. I used one of those 50g sachets you can get in boxes of 4, which I always think are really handy 🙂
This made enough for four generous portions of parsnip (and pear!) soup.
- 1 medium-large onion
- 800g parsnips
- 2 medium pears
- 15g piece of root ginger
- 3 tbsp olive oil
- 400ml vegetable stock
- 50g creamed coconut
- Salt & pepper to taste
- Peel and dice the onion. Peel the parsnips and cut into chunky pieces. Peel & core the pears and cut into chunks. Peel the root ginger and chop coarsely.
- Heat the olive oil in a large saucepan and sauté the chopped onion for 2-3 minutes. Add the parsnips and ginger and cook for a further 5-6 minutes, stirring occasionally, until just starting to colour.
- Add the pears to the pan, together with the vegetable stock and 250ml boiling water. Stir well, bring to a gentle simmer, and cook on a low heat for around 30 minutes.
- Remove from the heat, add the creamed coconut and blend the soup to a smooth consistency. You may need to add a little more water if the soup is very thick.
- Season with salt and pepper to taste, and serve.
I’m entering this into No Croutons Required, a vegetarian soup & salad challenge hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen, and Simple and in Season, organised by Ren at renbehan.com