You might be thinking this soup sounds like a strange combination, but trust me - parsnips and pears are an amazing pairing. When garnished with blue cheese crumbles, the salty funkiness of the cheese balances out the sweetness of the parsnips and pears, and wow. This is the winter-y soup you didn’t know you needed until now.
Most of the year, Sundays are Souper Sundays at my house. It makes menu planning easier, knowing that Sunday means soup, and soups are often a nice, simple way to wind down the weekend and prepare for the week ahead. Plus, I like to make large batches of soups, so that I start the week out with leftovers for lunches!
Parsnips look like white carrots, and they’re cousins in the vegetable world, but their flavors are very different. It’s hard to describe a parsnip - sweet, earthy, spicy… You just have to try them. Roasted parsnips are one of my favorite sides during the fall and winter. This soup came about when I was receiving an abundance of parsnips and pears in my produce delivery box through the fall, and I’d already roasted a lot of parsnips. I was hesitant to share the recipe, because it sounds unusual, but I keep coming back to it. I’ve made it a few times now, and it really is too good to not share. I hope you try it!
Original publication date: January 14, 2021
You might be thinking this soup sounds like a strange combination, but trust me - parsnips and pears are an amazing pairing. This is the winter-y soup you didn’t know you needed until now.
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
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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