"Three P" Soup

109 Reviews
86% would make this recipe again

A soup made with roasted parsnip, potato, and pear.

Roasted vegetables lend a smoky-sweet taste to this hearty soup.

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Preparation : 10 min Cooking : 50 min
140 calories/serving

Ingredients

4 parsnips, peeled and cut into chunks 380 g
2 potatoes, peeled and cut into chunks 400 g
1 pears, peeled and cut into chunks 150 g
2 tbsp olive oil 30 mL
4 cups chicken broth 1 L
1/2 tbsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Preheat the oven to 205°C/400°F. Generously oil a baking sheet.
  2. Prepare the vegetables: peel and cut into large chunks. Peel and cut the pear also into large chunks, discarding the core. Lay the vegetables and pear out on the sheet in a single layer and coat them thoroughly with the oil. Roast in the middle of the oven 35-40 min, until the vegetables are softened and lightly browned. During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet.
  3. Heat the broth in a saucepan over medium heat. Stir in the roasted vegetables and pear. Add salt and pepper then simmer 15 min. Purée the soup in a blender or food processor adding more broth if the soup is too thick. Add the oregano, adjust the seasoning then serve the soup into bowls.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

140

Fat

4 g

6 %

Saturated 0.5 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

440 mg

18 %

Carbohydrate

25 g

8 %

Fibre

4 g

15 %

Sugars

5 g

Net Carbs

21 g

Protein

2 g

Vitamin A

0 %

Vitamin C

29 %

Calcium

3 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Good source of  :
Folacin, Manganese, Potassium, Vitamin K
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Fats ½
More info
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Reviews

109 Reviews (103 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

The parsnips gave the soup a nice earthy flavour. I followed the previous suggestions and left out the oregano. I also added an extra potato. It was delicious!

Useful 6
february 26, 2009 | I would make this recipe again

Great soup! I used a whole pear and used terragon for the spice. Delicously fresh.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Delicious! I made it exactly as stated with the exception of more salt and pepper. I loved it's thickness and I added a small dollop of sour cream to serve which add a little extra something. If I were to serve to guests, I would probably add more bouillon because not everyone likes soups as thick as I.

Useful 1

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