Ingredients
4
4 servings
- •3 parsnips, peeled and cut into 1/2-inch slices
- •6 tablespoons olive oil, divided
- •1 large apple - peeled, cored, and cut into 1/2-inch slices
- •1 large pear - peeled, cored, and cut into 1/2-inch slices
- •2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
- •1 tablespoon balsamic vinegar
- •1 quart chicken stock
- •1 (2 inch) sprig fresh rosemary
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
- Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
- Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
Nutritional Facts
Per 4 servings
- Calories: 375
- Carbohydrate: 47g
- Fat: 22g
- Fiber: 10g
- Protein: 3g
- Sugar: 20g
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