Roasted parsnip, pear and chestnut soup
  • 3 large parsnips, peeled
  • 2 pears, cored
  • 400g chestnuts
  • 3 Cups veg stock
  • 1 tsp chopped thyme
  • 1 Tbsp fresh lemon juice
  • 1 to 2 cups water, extra
  • 2 pears, diced, to serve
  • Coconut (or dairy) cream, to serve
  1. Preheat oven to 190 C || 375 F
  2. Cut parsnips and pears into large pieces. Place on a lined baking tray or roasting pan, and bake for 45 mins or until golden brown, turning half way through.
  3. Roast the chestnuts and then peel.
  4. Add the peeled chestnuts and roasted parsnip and pear to a large pot with the thyme, stock and lemon juice and simmer 30 mins.
  5. Allow to cool slightly, and then puree the cooked soup in a blender until smooth (you may need to do this in batches). Add the extra water as needed (this will depend on how thick/thin you want the soup - omit if you want a really thick, hearty soup).
  6. To make the caramalised pear topping, heat a fry pan over medium to high heat and add a little oil or butter. Add the diced pear and cook until golden brown on all sides, around 5 minutes
Recipe by to her core at