"Three P" Soup

13 Reviews
82% 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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Ingredients

??? parsnips, peeled and cut into chunks ???
??? potatoes, peeled and cut into chunks ???
??? pears, peeled and cut into chunks ???
??? olive oil ???
??? vegetable broth ???
??? dried oregano ???
??? salt [optional] ???
??? 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

130

Fat

4 g

6 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

25 g

8 %

Fibre

4 g

16 %

Sugars

5 g

Net Carbs

21 g

Protein

2 g

Vitamin A

0 %

Vitamin C

29 %

Calcium

3 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Fibre, Folacin, Manganese, Potassium, Vitamin K
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
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
Check out our Meal Plans for Type 2 Diabetes

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Reviews

13 Reviews (10 with rating only) 82% 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 wasn't a fan of this soup mainly for texture rather than taste reasons. It has a thick, grainy apple sauce like texture and thinning it with extra liquid didn't really help. I couldn't taste the pears at all; the soup tastes like a basic parsnip soup. For my time and effort, I would rather just have eaten the roasted vegetables.

Useful 0
Anonyme
october 20, 2021

Distinct flavor of the pear was welcomed. It was really good the first night, but I didn't appreciate the soup as much the second night. This soup was really easy to make and affordable to make.

Useful 0
march 04, 2010 | I would make this recipe again

Roasting the vegetables gives them a very interesting taste. We all loved it. To appreciate this soup you have to love parsnip, of course. This may be the reason for less enthusiastic comments.

Useful 0

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