Roast Parsnip and Pear Soup

Instructions

• ♥ Preheat oven to 220 degrees C. Line a baking sheet with parchment paper.
• ♥ Cut each pear in half and make 4 thin slices, chop up the remaining pear. Put the pear slices and chopped pears on the lined baking sheet together with, parsnips, and drizzle with olive oil. Top with sea salt and black pepper, to taste. Bake for 15 to 20 minutes until slightly brown and tender.
• ♥ Heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced leek and sauté for 5 minutes. Add the roasted diced pears and parsnips, vegetable stock, thyme, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
• ♥ Remove pot from heat and take out bay leaf, using a stick blender, blend the soup to your desired consistency.
• ♥ Ladle the soup into bowls and top with the roasted sliced pears. Enjoy!