A light and delicious pear and parsnip soup! Super easy to make and makes great leftovers.
- 1 ½ pound of parsnip, peeled and chopped
- 2 tbsp of olive oil
- 3 leeks (white part only), sliced and cleaned
- 3 French shallots, finely diced
- 4 cups of organic, low-sodium vegetable broth
- 3 pears, peeled, and cored, and chopped
- 1 bay leaf
- 1 tsp of maple syrup
- ½ cup of milk alternate, like almond, coconut, or rice milk
- sea salt and pepper
- Preheat oven to 375° F. Line a large baking sheet with parchment paper.
- In a bowl, combine the chopped parsnips with the olive oil, mixing well to make sure the vegetables are well coated. Spread the parsnip on the baking sheet. Sprinkle with nutmeg, then sea salt and pepper. Roast for 25 minutes, turning the vegetables at the mid-cooking point.
- In a large pot, melt the oil over medium-high heat. Add the leeks and shallots and cook, stirring for 1 minute. Reduce the heat to medium-low and keep cooking, stirring once in a while for 4 minutes, Add vegetable broth, roasted parsnips, diced pears, bay leaf, thyme, and maple syrup. Stir well. Bring to a boil, then reduce heat to simmer, uncovered, for 30 minutes. Remove pot from heat and remove the bay leaf. Allow to cool slightly.
- Use an immersion blender to puree the soup finely, or puree in batches in a standing blender. Incorporate the coconut milk, taste the soup and adjust the seasoning.
Use fresh parsnips within 3 or 4 days of purchase, as they decrease rapidly in vitamin C content the longer they are exposed to light, air, heat, and water. I also recommend only chopping it as you prepare your meal (not beforehand) for the same reasons.
Pro tip: portion leftovers into resealable bags and freeze for an easy lunch or dinner any time!
- Tags: Recipe