Parsnip Pear Soup

2 Tbsp. extra-virgin olive oil

2 small-medium onions, sliced

1 1/2 tsp. kosher salt

4-6 garlic cloves, minced

4 large parsnips, diced (enough to equal about 4 cups)

1 tsp. dried thyme

1/4 tsp. ground nutmeg

1/4 tsp. ground black pepper

4 cups low-sodium vegetable broth

1-2 cups water

3 pears, peeled, cored, and chopped

3/4 cup unsweetened plant-based milk (such as almond or coconut)

Blue cheese crumbles, for garnish

1. In a large heavy-bottom pot over medium heat, saute onions in olive oil until beginning to caramelize, about 10-12 minutes. Add salt about halfway through, to help onions release their moisture and soften.
2. Add garlic, and saute about 30 seconds.
3. Add diced parsnips, thyme, nutmeg, and pepper to the pot. Add vegetable broth, plus 1-2 cups of water - enough to cover the vegetables. Cover, bring to a boil, then reduce heat and simmer until parsnips are tender, about 20 minutes.
4. Add chopped pears, and simmer an additional 5 minutes, until pears are soft.
5. Remove pot from heat, and puree soup using an immersion blender (or transfer soup in batches to a blender to puree). Stir in milk until combined.
6. Serve, garnished with blue cheese crumbles.