The cooler Winter months are the perfect time for cooking root vegetables, especially when it comes to bowls of comforting soups, broths and stews. – such an Irish thing, and living in a warm climate such as Georgia, I always enjoy the opportunity for wonderful soups.
This week I had the opportunity to cook at the Piedmont Cancer Center in Atlanta with a menu featuring Winter Root Vegetables, which gave me the perfect opportunity to pull out some recipes from the homeland. – Growing up as a child in Ireland, my favorite vegetables were always mashed carrots with parsnips, and along with roasted parsnips, -essential parts of a traditional Irish Sunday roast dinner. So, when creating nutritious recipes for my Root Vegetable class I was naturally drawn to include parsnips in the menu.
When preparing this delicious soup, the inclusion of fresh ginger and curry, alongside the root vegetables, gives this soup a modern Asian flair while the fresh pears add a natural sweetness. Julienne matchstick pears on top, then gives the dish a refreshing fresh and surprising crunch.
I do hope you enjoy this healthy recipe which is so good for the body and great the soul! Finish the soup with a little cream, or olive oil -your choice! It’s all good…
Parsnip and Ginger Pear Soup (with fresh pear garnish and olive oil)
- 2 Tbsp coconut oil or Kerrygold butter
- 1 medium (1 cup) Vidalia onions (chopped)
- 1 celery stick (3/4 cup diced)
- 4 parsnips (4 cups peeled and diced)
- 2 medium (1 ½ cups) pears (peeled and chopped)
- 2 tsp grated fresh ginger
- 6 cups vegetable stock
- 2 cups pear juice
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tsp curry powder
- (to garnish)
- ½ pear (cut in to matchsticks)
- Squeeze of lemon juice
- Drizzle of good olive oil (or creame fraiche)
How to make it
- In a large soup pot, melt the butter or coconut oil and sauté the onions, celery, parsnips, pears and grated fresh ginger over a medium to low heat, then over and cook until they are fragrant and beginning to color for another 8-10 minutes, stirring occasionally.
- Add the stock, pear juice, curry powder and salt and pepper and simmer for 25 minutes until all the ingredients are tender and the liquid has slightly reduced. Taste to adjust seasoning.
- Using a hand blender puree the soup until smooth or use a food processor.
- To serve place 1 tsp of chopped pear in each warm bowl followed by the soup and then drizzle with a little olive oil.
Judith the Irish foodie