Spinach, Parsnip & Pear Soup Recipe | Abel & Cole
Spinach, Parsnip & Pear Soup
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Prep: 10 mins
Cook: 25 mins
Pear is the surprise ingredient in this great green soup, adding sweetness to the last of this winter's parsnips.
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Ingredients you'll need
  • 1 onion
  • 2 parsnips
  • A handful of thyme
  • 1 pear
  • 1 vegetable stock cube
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 800ml boiling water or hot homemade stock
You'll need
  • Medium pan with a lid
  • Measuring jug
  • Blender or hand-held blender
Step by step this way
  • 1.

    Peel and finely chop the onion and parsnips. Warm a pan for 1 min over a low heat. Add 1 tbsp oil and the chopped veg. Add in most of the thyme sprigs (keep 1 back for garnishing). Season with salt and pepper. Cover and gently cook for 10 mins to soften the veg.

  • 2.

    Meanwhile, peel and quarter the pear. Slice out the core and dice it. Crumble the stock cube into a measuring jug. Add 800 ml boiling water and stir to dissolve (or warm up 800 ml homemade stock).

  • 3.

    Stir the pear into the veg. Pour in the hot stock. Cover and bring to the boil. Simmer for 8-10 mins till the veg are soft when pressed with a fork. Fish out the thyme sprigs.

  • 4.

    Add the spinach to the pan. Simmer for 2 mins without the lid on the pan (this keeps the spinach green). Ladle the soup into a blender and blitz it till smooth, or use a hand-held blender in the pan. Taste and add more salt and pepper if it needs it. Ladle into warm bowls and garnish with fresh thyme leaves.