Get the latest content and program updates via The Insider from Life Time.
- 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
Heat a medium soup pot over medium-high heat, then add enough olive oil to cover the bottom of the pot.
Add the onions, parsnips, pears, potatoes, and sea salt. Cook until the onions have softened, about two minutes.
Add the broth and bring to a boil. Reduce heat and simmer until parsnips and potatoes are soft, 15 to 20 minutes.
Stir in the nutmeg and thyme.
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.
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