Roasted Parsnip Soup

A delicious "creamy" soup -- without the cream! This soup is lactose-free and vegan-friendly.



Ingredients:

• 1 lb. parsnips
  
• 1 firm pear
  
• 1 large potato
  
• 1 yellow onion
  
• 1 garlic
  
• 1 yellow pepper
  
• 2 tablespoons olive oil
  
• 4-5 cups vegetable stock
  
• 1 tsp ground thyme

Directions:

Peel parsnips, pear, potato, onion & garlic.
Core pear.
Seed pepper.
Cut vegetables into large chunks.
Toss vegetables with oil in a large, shallow casserole dish (such as a lasagna pan).

Roast at 400°F for 40 minutes, turning vegetables over in pan after first ten minutes to ensure they are fully coated in oil. Vegetables should be soft and lightly browned when done.
Heat stock in a large pot.
Add roasted vegetables.
Simmer for 15 minutes.
Purée soup in a blender or food processor.
Return to pan.
Add thyme and more liquid if desired.
Simmer for a further 15 minutes to allow flavours to blend.
Ladle into soup bowls and serve warm.