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Parsnip and pear soup
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 261
  • Fat about 12g
  • Carbohydrates about 27g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 8 dl water
  • 400 g parsnips, cut into approx. 2 cm pieces
  • 1 dl white wine
  • 150 g mealy potatoes, peeled, chopped
  • 2 tsp salt
  • 1 pears, peeled, chopped
  • 4 sprigs thyme
  • 1 pears, thinly sliced
  • olive oil, for frying
  • 4 sprigs thyme
  • 100 g parsnips, shaved into thin strips using a peeler
  • 50 g mountain cheese, cut into cubes
  • salt and pepper to taste
  • 2 tbsp hazelnuts, coarsely chopped, roasted
  • 0.5 tsp pepper
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins. Add the parsnips, potatoes, pear and thyme, cook for approx. 2 mins. Pour in the wine and reduce almost completely. Pour in the water, bring to the boil, season with salt. Cover and cook for approx. 20 mins. until soft. Remove the thyme and blend the soup until smooth.
Heat the oil in a frying pan. Fry the pear, parsnip and thyme in batches for approx. 5 mins., stirring occasionally, then remove. Plate up the soup. Top with the pear, parsnip, cheese and nuts, season.