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Roasted Pear & Parsnip Soup w/ Black Garlic & Ginger Olive Oil

A wonderful and EASY soup with the unique flavours of parsnip, pear and Nelson Olive Oil Co Black Garlic & Ginger infused Olive Oil.  We strongly recommend tossing the veggies and pear in our Madagascar Black Pepper Olive Oil prior to roasting but you could also use any one of our Ultra Premium Extra Virgin Olive Oils.  Feel free to omit the cream (or substitute cashew cream) if dairy isn't your thing!  Oh yeah, and chop the parsley up nice and fine, we just kept it whole in the photo for looks!



2 tbsp NOOC Madagascar Black Pepper Olive Oil

NOOC Black Garlic & Ginger Olive Oil (for drizzling) 

2 large parsnips, peeled and chopped roughly

1 ripe pear, peeled and chopped roughly

1 large white onion, peeled and chopped roughly

6 cups chicken or vegetable stock

Heavy Cream (or cashew cream) for drizzling

Salt & pepper, to taste

Fresh parsley, finely chopped


Preheat oven to 375F

TOSS peeled and chopped onion, parsnips & pear in the Madagascar Black Pepper Olive Oil in a large bowl and season generously with salt & pepper.

SPREAD evenly on a parchment lined baking sheet and bake for 40 mins.

POUR stock to a large pot and bring to a boil, add roasted veggies and pear and simmer COVERED over medium heat for 15 mins.

BLEND THOROUGHLY with and immersion blender until smooth. You can also do it in batches using a countertop blender, just make sure you let the whole pot cool first and only fill it 3/4 full or it will likely explode and blow the lid off - I speak from experience, you don't want this to happen to you, trust me!  

Drizzle with cream and NOOC Black Garlic & Ginger Olive Oil and sprinkle with chopped parsley