Name: Roasted Pear & Parsnip Soup w/ Black Garlic & Ginger Olive Oil
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Fusion
Ingredients: 2 tbsp NOOC Madagascar Black Pepper Olive Oil; NOOC Black Garlic &amp; Ginger Olive Oil (for drizzling); 2 large parsnips, peeled and chopped roughly; 1 ripe pear, peeled and chopped roughly; 1 large white onion, peeled and chopped roughly; 6 cups chicken or vegetable stock; Heavy Cream (or cashew cream) for drizzling; Salt &amp; pepper, to taste; Fresh parsley, finely chopped

Roasted Pear & Parsnip Soup w/ Black Garlic & Ginger Olive Oil

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author:

Michelle Rudelle

Servings

Prep Time

10 minutes

Cook Time

55 minutes

Calories

250

A wonderful and easy soup featuring the unique flavors of parsnip and pear, enhanced with Nelson Olive Oil Co's Black Garlic & Ginger infused Olive Oil. For added depth, consider tossing the veggies and pear in Madagascar Black Pepper Olive Oil before roasting. This creamy delight is perfect with a drizzle of cream (or cashew cream for a dairy-free option) and a touch of NOOC Black Garlic & Ginger Olive Oil, topped with finely chopped parsley for a fresh finish.

Cook Mode

Ingredients

2 tbsp NOOC Madagascar Black Pepper Olive Oil
NOOC Black Garlic & Ginger Olive Oil (for drizzling)
2 large parsnips, peeled and chopped roughly
1 ripe pear, peeled and chopped roughly
1 large white onion, peeled and chopped roughly
6 cups chicken or vegetable stock
Heavy Cream (or cashew cream) for drizzling
Salt & pepper, to taste
Fresh parsley, finely chopped

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Directions

Preheat oven to 375°F (190°C).
Toss peeled and chopped onion, parsnips and pear in the Madagascar Black Pepper Olive Oil in a large bowl and season generously with salt & pepper.
Spread evenly on a parchment-lined baking sheet and bake for 40 minutes.
Pour stock into a large pot and bring to a boil, add roasted veggies and pear, then simmer covered over medium heat for 15 minutes.
Blend thoroughly with an immersion blender until smooth. Alternatively, blend in batches using a countertop blender, ensuring the pot is cooled and only filled 3/4 full to prevent accidents.
Drizzle with cream and NOOC Black Garlic and Ginger Olive Oil, and sprinkle with chopped parsley.

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