Ingredients

  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/2 cup bosc pear diced
  • 1 cup brussels sprouts shredded
  • 2 carrots 3.5 ounces
  • 1 teaspoon dried thyme
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 medium onion chopped
  • 1/2 teaspoon smoked paprika or regular paprika
  • 2 parsnips 12 ounces
  • 1/2 teaspoon sea salt
  • 2 medium sweet potatoes 12 ounces
  • 1 1/2 cups turnips 6.4 ounces
  • 5 cups low sodium organic vegetable broth
  • 2 tablespoons walnuts toasted

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 425 degrees.Peel and cut sweet potatoes, carrots, turnips and parsnips into 1/2" pieces.
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Step 2

  • Place in a large bowl and toss with olive oil, thyme, paprika, salt and pepper.
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Step 3

  • Transfer to a parchment paper lined baking sheet, and spread in a single layer. Roast vegetables for 30 minutes or until vegetables are fork tender.Put roasted vegetables in blender and add vegetable broth. Blend until pureed. You may need to do this in two batches. Season to taste with salt and pepper.In a medium bowl, toss together shredded brussels sprouts, diced bosc pear, walnuts, balsamic vinegar and maple syrup.Ladle soup into soup bowls. Top each bowl with a spoonful of Brussels Sprout Pear Topping.
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  • Length: 30 minutes