Two delicious farm to table fall soup recipes, including a delicious Roasted Pear and Parsnip Soup and a warming Carrot, Apple and Ginger Soup.
Disclosure: Your Independent Grocer™ sponsors this post. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
As part of the Food Lover Unite program with Your Independent Grocer™, I recently visited Dominion Farm Produce in Bradford, Ontario. Bradford is about a 90-minute drive due south from where I live, and sits in the middle of the growing area of Ontario, known as the Holland Marsh.
Dominion Farm Produce grows, packs and ships carrots, parsnips, onions and red beets for Your Independent Grocer™ stores in Ontario and Quebec.
On the day I visited, carrots were being prepared and packaged.
Below are some Farmer’s Market™ carrots on the shelves at my local Your Independent Grocer™ in Bracebridge, Ontario. Dominion Farm Produce General Manager Tony Tomizza showed me a package of their carrots with their own 50+ year, two-generation farm story on the back! They are just one of the many great farmers that supply Your Independent Grocer™ stores with local, fresh and quality produce.
After touring the produce packaging facility, we took a short drive out to a parsnip field. I was lucky enough to be able to bring these beautiful and fresh parsnips home with me, but it’s great to know that when I need more, I can find these same beautiful, local and fresh parsnips on the shelf at my local Your Independent Grocer™.
Thanks so much to Tony Tomizza from Dominion Farm Produce for taking the time to show me around at this busy time of year! It was wonderful to meet the farmer behind the produce I use every day in my kitchen.
Farm to Table Fall Soup: Two Ways
I came home from my visit to Dominion Farm Produce very well supplied with fresh carrots, parsnips and onions. I wanted to cook up some comforting and delicious Fall soups with them, so I created both a carrot and a parsnip soup.
My soup inspiration came from that old saying “If it grows together, it goes together”, so I combined some Fall fruit with my Fall root vegetables and was richly rewarded with two beautiful pots of soup.
Roasted Parsnip and Pear Soup – Parsnips make a beautiful soup and combining them with pears makes for the most surprisingly delicious soup! I highly recommend it, even for people who think they don’t like parsnips. I think you will be pleasantly surprised. Don’t skip the garnishes. The goat cheese crumbles and finely chopped walnuts take this delicious soup over the top.
Carrot, Apple and Ginger Soup – Carrot soup is more familiar to most of us and for my version, I’ve combined carrot with a touch of apple and some warming ginger, for a lovely Fall soup. There isn’t a lot of apple in the soup. Just a touch, that you won’t obviously notice, but that adds a bit of a sweet note that goes very nicely with the warm ginger flavours.
You can roast the carrots if you like, for a little richer carrot flavour (use the same method for roasting as the parsnip soup), or simply cook them on the stovetop in the soup, as the recipe details. Either way, this is a simple, delicious Fall soup.
Roasted Parsnip and Pear Soup
Roasted Parsnips and Pears:
- 1 lb parsnips peeled and chopped
- Olive oil
- Salt and Pepper
- 2 medium pears peeled, cored and quartered
- 3 Tbsp butter
- 1 rib celery diced
- 1/4 cup onion diced
- 4 cups chicken broth or vegetable broth
- 1 Bay leaf
- 1/2 tsp dried thyme leaves
- 1/3 cup heavy cream
- Salt and freshly ground pepper
- Roasted parsnips
- Goat Cheese crumbles
- Chopped walnuts
- Sunflower or Pea sprouts
- Preheat oven to 425F. Peel the parsnips. Cut the parsnips in half across the middle, then cut thinner bottom piece in half lengthwise (unless really thin, in which case leave as is). Quarter the top part of the parsnips. Scatter onto a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in preheated oven for 15 minutes. Meanwhile, peel, core and quarter the pears.
- Remove parsnips from oven and flip parsnips over. Add the quartered pears. Return the parsnips and pears to the oven and roast another 15-20 minutes, or until parsnips are tender. *Timing will vary depending on the size of the parsnips. Keep an eye on them while in the oven. You want the parsnips to get a bit golden, but definitely not scorch. You may want to remove some of the smaller/thinner pieces early if they are golden enough before the larger pieces are tender. Remove from oven and transfer parsnips and pears to a bowl. *Set aside/reserve a few pieces of parsnip to use for garnish later, if you like.
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped celery and onion and cook, stirring, about 3-4 minutes or until the onion is tender. Add the chicken broth, bay leaf, dried thyme and the roasted parsnips and pears. Bring to a boil, then reduce heat to medium-low and simmer soap for 20-30 minutes to blend the flavours.
- Using an immersion blender, puree the soup until smooth. Add the heavy cream and stir to combine. Taste the soup and then season well with salt and freshly ground pepper, as needed.
- Serve soup garnished with roasted parsnips, goat cheese crumbles, chopped walnuts and sprouts.
Carrot, Apple and Ginger Soup
- 2 Tbsp butter
- 1/4 cup onion diced
- 1 Tbsp ginger paste or 2 tsp fresh minced ginger
- 1/2 ribe celery diced
- 4 cups chicken broth or vegetable broth
- 1 1/2 lb. carrots peeled and chopped
- 1/2 small apple peeled and shredded
- 1/4 cup heavy cream
- Chopped Fresh Parsley
- Heavy cream drizzle
- Black sesame seeds optional
- In a large pot or Dutch oven, heat butter over medium heat. Add the diced onion, ginger and celery and cook, stirring, for about 3-4 minutes, or until the onion is softened. Add the chicken broth, chopped carrots and shredded apple. Bring mixture to a boil, then reduce heat to medium-low. Simmer until carrots are tender, about 20-25 minutes, depending on how large they are.
- Once carrots are tender, use an immersion blender to puree the soup. Add the heavy cream and stir to combine. Taste soup and season well with salt and freshly ground pepper, as needed.
- Serve garnished with chopped fresh parsley, a drizzle of heavy cream and black sesame seeds (optional).