This is a delicious soup. It’s mildly sweet and quite filling. Served in different bowls, it would be lovely at a holiday meal. Depending on the serving size it would be fine for 4 people or as a small appetizer for 6.

Roasted parsnip pear soup - Click here to license this photo from Stocksy
Roasted Parsnip Pear Soup – License photo

Serving Size: 4


for the soup:

  • 1 lb. parsnips, peeled and chopped
  • 3-4 ripe pears, peeled, cored and chopped
  • splash olive oil
  • 1 medium white onion, peeled and chopped
  • 2 cups vegetable bouillon
  • 1/2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon sage
  • dash cinnamon
  • white pepper

for the caramelized walnut garish:

  • 1/2-3/4 cup walnut pieces, coarsely chopped
  • 3 tablespoons sugar
  • 3 tablespoons white wine


  1. Preheat the oven to 400 F / 204 C.
  2. Prepare the parsnips and pears.
  3. Place the parsnips and pears in and oven-proof baking dish.
  4. Drizzle the olive oil over, sprinkle with salt and toss well to evenly coat.
  5. Place in the oven to roast for 15 minutes.
  6. Meanwhile peel the onion and chop.
  7. Heat the oil in a large soup pot and add the onion.
  8. Sauté the onion pieces until soft but don’t allow them to brown.
  9. Add the vegetable bouillon and stir to mix.
  10. When the pears and parsnips have roasted, add them to the vegetable bouillon in the soup pot.
  11. Add the rosemary, sage and cinnamon to the soup.
  12. Allow to cook until the parsnips are soft.
  13. While the soup is cooking, prepare the garnish.
  14. Place a sheet of baking parchment on a plate or cookie sheet.
  15. Mix the sugar and wine in a small saucepan.
  16. Heat, stirring, until the mixture is syrupy.
  17. Stir in the walnuts.
  18. Allow the mixture to cook down and the liquid to evaporate.
  19. As the mixture begins to brown, pour it out onto a parchment prepared plate or cookie sheet.
  20. Separate the walnuts from each other and allow the mixture to cool.
  21. When the parsnips are soft, puree the soup to a creamy mixture.
  22. Season to taste with additional salt and white pepper.
  23. Serve the soup garnished with some caramelized walnuts and optionally some pink peppercorns.