Instructions
Follow the steps and taste along the way.
Prepare the vegetables and fruit
Preheat the oven to 220 °C. Peel the parsnip and cut it into pieces about 2 cm wide. Core the pear and cut it into wedges. Quarter the onion and peel the garlic.
Roast the parsnip and pear
Spread the parsnip, pear, onion, and garlic on a baking sheet. Drizzle with 15 ml olive oil and sprinkle with the thyme, 2 g salt, and pepper. Roast for 25 minutes, until the parsnip is tender and the edges begin to turn golden.
Cook the potato
While the vegetables are roasting, peel the potato and cut it into small cubes. Bring the stock to a boil in a pot, add the potato, and cook for 12 minutes, until it is easily pierced with a fork.
Blend the soup
Add the roasted vegetables and pear, along with the drained beans, to the pot. Cook for 3 minutes, then remove the pot from the heat and blend the soup until smooth with an immersion blender. Stir in the remaining 10 ml oil and the lemon juice.
Toast the seeds and serve
Toast the pumpkin seeds in a small dry pan for 2–3 minutes, shaking the pan occasionally. Season the soup with the remaining 2 g salt, divide it among four bowls, and sprinkle with the seeds.
