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$300 loan.

Pear-Parsnip Soup

This cozy recipe blends cooked pears, parsnips, and potatoes with vegetable broth, nutmeg, and thyme for a creamy, vegan soup.
a bowl of pear parsnip soup
  • Yield 8 servings
  • Prep Time 50 to 75 minutes
  • Cook Time Included in prep

Ingredients

  • 1/4 tsp. extra-virgin olive oil
  • 2 cups chopped yellow onions (about two large)
  • 9 cups chopped, peeled parsnips (about 4 1/2 pounds)
  • 4 cups chopped, peeled pears (about six medium)
  • 2 cups diced, peeled Yukon gold potatoes (about 1/2 pound)
  • 8 to 9 cups vegetable stock
  • 1 tsp. freshly grated nutmeg
  • 2 tsp. chopped fresh thyme
  • 1 tsp. sea salt
  • 1/2 tsp. white pepper

Directions

STEP 1
Heat a medium soup pot over medium-high heat, then add enough olive oil to cover the bottom of the pot.
STEP 2
Add the onions, parsnips, pears, potatoes, and sea salt. Cook until the onions have softened, about two minutes.
STEP 3
Add the broth and bring to a boil. Reduce heat and simmer until parsnips and potatoes are soft, 15 to 20 minutes.
STEP 4
Stir in the nutmeg and thyme.
STEP 5
Carefully ladle the soup into a blender and blend until smooth. Strain the soup through a fine-mesh strainer or a colander lined with cheesecloth to remove any pulp. Return the strained soup to the pot and heat until hot.
STEP 6
Season with the white pepper and add salt to taste.

For more wholesome and comforting soup recipes, see “5 Cozy Fall Soup Recipes“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

Cary
Cary Neff

Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.

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