Roasted Parsnip and Pear Soup | MiNDFOOD Recipes

Ingredients

• 750g small parsnips (about 5)
• 2 onions, thickly sliced
• 2 Beurre Bosc pears, peeled, cored and sliced in wedges
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 275g chilli speck or pancetta, chopped into 1cm pieces – leave out if making vegetarian version
• 1 leek, trimmed, halved lengthways and thinly sliced
• 2 stalks celery, chopped
• 2 cloves garlic, crushed
• 2 tbsp chopped sage leaves
• 1 cup white wine
• 2 litres chicken stock or vegetable is making vegetarian version
• 2 bay leaves
• 175g stilton, crumbled