Maple Roasted Parsnip and Pear Soup with Toasted Hazelnuts

Ingredients

• •4 medium parsnips, peeled and chopped
• •2 ripe pears, peeled, cored, and chopped
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •2 tablespoons maple syrup
• •4 cups vegetable stock
• •1/2 cup heavy cream
• •1/4 teaspoon ground nutmeg
• •Salt and pepper to taste
• •1/3 cup hazelnuts, toasted and roughly chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Place the chopped parsnips and pears on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and the maple syrup, then toss to coat evenly.

3. 3

   Roast in the oven for 25-30 minutes, stirring halfway through, until the parsnips and pears are golden and tender.

4. 4

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

5. 5

   Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

6. 6

   Add the roasted parsnips and pears to the pot, followed by the vegetable stock, nutmeg, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

7. 7

   Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

8. 8

   Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed. Heat gently over low heat, but do not let it boil.

9. 9

   Ladle the soup into bowls and garnish with the toasted hazelnuts. Serve immediately, optionally with crusty bread or croutons.