Roasted Parsnip, Pear, and White Bean Soup

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.