Pear and Parsnip Soup
Roasted parsnips are very delicious as a side dish or included in soups. This is an underused vegetable that brings variety and many nutrients to our diet. Mix it with pears and you will feel like a chef!
2 cups (266 grams) parsnips, peeled, chopped
1 tablespoon olive oil
¾ teaspoon ground nutmeg
⅛ teaspoon black pepper, freshly ground
1 large (230 grams) pear, peeled and chopped
2 tablespoons butter, unsalted
1 medium (89 grams) leeks (white portion only), thinly sliced
1 stalk (40 grams) celery, chopped
½ cup onion, chopped
3 cups vegetable broth, low sodium
1 tablespoon honey
1 bay leaf
2 teaspoons rosemary leaves, minced, divided
½ cup oat milk
1 small pear, sliced (for garnish)
1 teaspoon cumin (for garnish)
¼ teaspoon sea salt (optional, not included in nutrient analysis)
Stand or immersion blender
- Preheat oven to 425°F.
- Place parsnips in a medium bowl. Add oil, nutmeg, salt (if using) and pepper, and coat parsnips evenly.
- Roast parsnips for 20 minutes in a roasting pan. Add pears and continue roasting for 10 more minutes or until the parsnips are tender.
- Melt butter over medium-low heat in a large saucepan. Add leeks, celery and onions and sauté for 6 minutes.
- Add parsnips, pears, vegetable broth, honey, bay leaf and 1 teaspoon of rosemary. Cover and bring to a boil. Uncover and simmer for 25 minutes.
- Remove bay leaf from soup. Blend soup in a stand blender, in batches or with an immersion blender, until smooth. Add oat milk and blend for 30 seconds.
- Serve in bowls, garnished with 2 or 3 pear slices, sprinkled with the ground cumin and remaining teaspoon minced rosemary.