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Pear and Parsnip Soup

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Prep time: 30min
Cook time: 60min

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!


4 servings

Serving size

¾ cup


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)


Special Equipment:

Stand or immersion blender


    1. Preheat oven to 425°F.
    2. Place parsnips in a medium bowl. Add oil, nutmeg, salt (if using) and pepper, and coat parsnips evenly.
    3. Roast parsnips for 20 minutes in a roasting pan. Add pears and continue roasting for 10 more minutes or until the parsnips are tender.
    4. Melt butter over medium-low heat in a large saucepan. Add leeks, celery and onions and sauté for 6 minutes.
    5. 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.
    6. 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.
    7. Serve in bowls, garnished with 2 or 3 pear slices, sprinkled with the ground cumin and remaining teaspoon minced rosemary.

Cooking Tip

Slice the pears for garnishing just before serving to remain white; they turn brown very quickly.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: ¾ cup


AKF Popcorn 3 Ways


10 g

Saturated Fat

4 g

Trans Fat

<1 g


15 mg


39 g


19 g


7 g


3 g


136 mg


96 mg


101 mg


497 mg