Parsnip-Pear Soup Recipe

Name: Parsnip-Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. coconut oil; 2 leeks, white parts only, sliced (1 1/2 cups); 1 1/2 lb. parsnips, peeled and cut into 1/2-inch rounds (3 3/4 cups); 2 very ripe pears, peeled, cored, and diced (2 cups); 1/4 tsp. ground nutmeg; ⅛ tsp. cayenne pepper; 1 qt. low-sodium vegetable broth; 3 Tbs. almond butter; 1 Tbs. pure maple syrup; Chopped parsley leaves, for garnish, optional; Freshly cracked black pepper, for garnish, optional

Servings: persons

1 Tbs. coconut oil
2 leeks, white parts only, sliced (1 1/2 cups)
1 1/2 lb. parsnips, peeled and cut into 1/2-inch rounds (3 3/4 cups)
2 very ripe pears, peeled, cored, and diced (2 cups)
1/4 tsp. ground nutmeg
⅛ tsp. cayenne pepper
1 qt. low-sodium vegetable broth
3 Tbs. almond butter
1 Tbs. pure maple syrup
Chopped parsley leaves, for garnish, optional
Freshly cracked black pepper, for garnish, optional

1
Heat coconut oil in medium saucepan over medium heat.
2
Add leeks, and saute 4 minutes, or until softened and translucent.
3
Add parsnips, pears, nutmeg, and cayenne; cook 2 minutes more, or until all vegetables are glistening.
4
Add broth and 3 cups water, and season with salt and pepper, if desired.
5
Bring to a simmer, then reduce heat to medium-low, and simmer, partially covered, 25 minutes or until parsnips are very tender.
6
Blend soup in blender or food processor in batches, if necessary, until very smooth.
7
Add almond butter and maple syrup, and blend until smooth; return soup to saucepan (for extra smoothness, press soup through sieve into saucepan).
8
Season with salt and pepper, if desired.
9
Garnish servings with parsley and pepper, if using.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbs. coconut oil, 2 leeks, white parts only, sliced (1 1/2 cups), 1 1/2 lb. parsnips, peeled and cut into 1/2-inch rounds (3 3/4 cups), 2 very ripe pears, peeled, cored, and diced (2 cups), and more.

Yes, Parsnip-Pear Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip-Pear Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions