Pear-Parsnip Soup
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Vegan
Vegetarian
This cozy recipe blends cooked pears, parsnips, and potatoes with vegetable broth, nutmeg, and thyme for a creamy, vegan soup.
- 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
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
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