Hey bloggy! I feel like a long time no post is in order as I, despite the few scheduled ones before the trip, have not actually sat down to write a single word in ~real time~ for about a month.
... And what a month it has been. Except for my trip to Japan I have also changed jobs, homes, countries and marital status. Everything, all at once. In order not to have a complete freak out I try to occupy myself (my mind) best I can, and chopping vegetables are as per usual proving to be a good escapism.
This months theme for #MånadensGröna hosted by Annelie is the letter P. I was pretty set on cooking something using Parsnips, and they ended up blended into a soup with Pears and Leek (whos Swedish translation gives an extra P - purjolök!). This is the first time I have used fruit in a savoury dish but I must say the results were unexpededly grand!
The creation was topped up with some thin pear slices fried in butter and maple syrup
→ Also read my post on 3 ways to make soup more filling + fun.
ROASTED PARSNIP AND PEAR SOUP.
→ 2 tbsp dairy free butter
→ 2 tbsp maple syrup
→ a pinch each of ground cummin + coriander
→ 2-3 parsnips
→ 2 tbsp olive oil
→ 3/4 tsp nutmeg
→ salt, pepper
→ 3-4 pears, save some slices for garnish
→ an inch fresh ginger
→ 1 yellow onion
→ ½ leek
→ 1 litre vegetable bouillon
→ 1 bay leaf
→ 50 grams coconut cream
Set oven to 220°C. Slice parsnips and toss with oil, nutmeg, salt and pepper. Bake for ∼20 minutes. Add sliced pears and bake for another 15 minutes.
Meanwhile, saute onion and leek on medium heat until softened. Add ginger, bouillon, bay leaf and the roasted vegetables and bring to a simmer for about 20 minutes.
Melt butter in a larger skillet on medium-high heat, add in maple syrup and ground spices along with the pear slices. Cook and stir for about 4 minutes until the pears are tender.
Remove bay leaf from soup before mixing soup with stick blender, stir in creamed coconut and combine.
Top soup with pear slices and some seeds of choice.