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Parsnip and Rosemary Soup with Cheese and Pear Sourdough Bites

A luscious camembert and caramelised pear topping makes the toasted bites in this recipe extra special.

Serves 4 Total Time 40 mins


For the soup: 

  • 750g parsnips, peeled, roughly chopped 
  • 1 red onion, cut into wedges 
  • 4 sprigs rosemary, roughly chopped 
  • 3 tbsp extra virgin olive oil 
  • 500ml vegetable stock
  • extra virgin olive oil, to serve
  • rosemary leaves, to serve

For the sourdough bites:

  • 2 ripe pears, peeled, cored, sliced 
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp rosemary leaves, finely chopped 
  • 2 tbsp dark honey  
  • 4 slices pane pugliese or sourdough bread 
  • 250g camembert, cut into slices 
  • 1 garlic clove


  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4.
  2. Put the parsnips, onion, rosemary, oil and some seasoning into a large non-stick baking tray. Toss to mix, and cook for 30 mins.
  3. While the veg is cooking, start to prep the sourdough bites. Put the pears into a non-stick frying pan along with 1 tablespoon of oil and the rosemary.
  4. Sauté on a medium heat for 3 mins, tossing so that all sides turn lightly golden. Add the honey, cook for 2 mins, remove from the heat and set aside. 
  5. Take the slices of bread and use the remaining oil to brush one side, before rubbing with garlic.
  6. When the parsnips are cooked, transfer to a large saucepan with the stock and 500ml boiling water.
  7. Bring back to the boil and cook for 2 mins, then use a stick blender to blitz the soup to a smooth consistency. 
  8. Griddle the bread (or toast under the grill), then top with slices of cheese and pear.
  9. Ladle the soup into bowls, garnish with a drizzle of olive oil, a twist of black pepper and some rosemary, and serve alongside the toasted sourdough bites.
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