Kitchen Supplies:

  • Baking tray
  • Baking sheet
  • Large pot
  • Large bowl
  • Blender

Recipe by: www.ciaoflorentina.com (adapted)
Serves: 2
Prep Time: Quick & Easy

Ingredients

2 anjou pears

2 farmer's choice apples (small, some wind scarring)

3 carrots, loose

1/2 yellow onions

3 tbsp. biodynamic extra virgin olive oil

4 cups vegetable broth

1/4 cup pea shoots

A touch amber maple syrup (no 2, grade c)

To taste salt and pepper

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Preheat the Oven and Roast the Veggies
• Preheat the oven to 425F and line with a baking sheet or aluminum foil.
• Rinse and cut the carrots into sticks. Rinse and cut the pairs and apples into wedges and discard the seeds and core. Dice the onion.
• Toss the pears, apples, carrots, and onion in a large bowl with olive oil. 
• Line your baking tray with a sheet, add the vegetables and roast for an hour. Stir once halfway.

Blend the Soup
• Add the vegetable broth/water to a large pot and heat on medium.
• Transfer the roasted vegetables from the baking tray to your blender. Blend the mixture until creamy throughout.

Bring It All Together
• Transfer and mix the creamy blend of vegetables to the pot of vegetable broth.
• Let simmer until fully heated, about 5 minutes.
• Sprinkle the pea shoots over-top and drizzle with maple syrup.
• Evenly divide the soup and enjoy!