Soups

August 4, 2021

Parsnip Pear Soup

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!

Ingredients assembled for Parsnip Pear Soup
Assemble your ingredients. When I say large parsnips, I mean LARGE parsnips!

Stages of making the soup: caramelizing onions, simmering vegetables in broth, then pureeing with an immersion blender
Saute onions until beginning to caramelize. Simmer parsnips until tender. Puree soup using an immersion blender.

Large pot of Parsnip Pear Soup next to soup served in a purple bowl and garnished with blue cheese crumbles
Serve garnished with blue cheese crumbles!

Original publication date: January 14, 2021

Parsnip Pear Soup

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.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

35

min

total:

45

min

Ingredients

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

Instructions

  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.
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March 19, 2024
Hannah
Sounds sooooo yummy. I will definitely prepare this