- Heat oil in a saucepan over medium-high heat.
- Add onion and cook for 3 minutes, or until translucent. Add parsnip, sweet potato, pear and chicken broth. Bring to a oil; reduce heat to medium-low and simmer, covered, for 30 minutes, or until vegetables are tender.
- Purée soup in a blender or using an immersion blender until smooth in texture. Stir in milk and nutmeg; season with salt and pepper to taste.
- Drizzle cream onto each serving and garnish with two slices of pear.
: Did you know that sweet potato is an excellent source of vitamin A, as well as a source of fibre, magnesium and potassium? Use it for a surprisingly sweet flavour in any dish, from appetizer to dessert!