Creamy Parsnip Pear Soup (Printable Version)

A silky blend of roasted parsnips and pears, finished with cream and walnut topping for a smooth dish.

# What You Need:

→ Vegetables & Fruit

01 - 1.1 lbs parsnips, peeled and chopped
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Dairy & Broth

05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream (or unsweetened coconut cream for dairy-free alternative)
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground white pepper
10 - 1/2 teaspoon sea salt, plus additional to taste

→ Toppings

11 - 1.75 ounces walnuts, roughly chopped and lightly toasted
12 - 1 tablespoon fresh chives or parsley, chopped (optional)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, then sauté for 3 to 4 minutes until softened.
02 - Add chopped parsnips and pears to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in ground nutmeg, white pepper, and sea salt. Pour in vegetable broth and bring the mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until parsnips are very tender.
05 - Remove the pot from heat and blend the soup until smooth and creamy using an immersion blender or standard blender in batches.
06 - Stir in heavy cream. Taste and adjust seasoning with additional salt if necessary.
07 - Ladle the soup into bowls and garnish with toasted walnuts and fresh herbs before serving.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour with minimal fuss.
  • The natural sweetness of pears and parsnips means you skip refined sugar entirely.
  • One pot, one blender, and you have an elegant starter or light main that impresses without stress.
02 -
  • Don't skip toasting the walnuts—it transforms them from mild to deeply flavorful and gives the soup its signature crunch.
  • Purée the soup completely smooth; any lumps of parsnip will make it feel grainy rather than silky.
  • Taste before adding cream; it's harder to adjust seasoning after the cream goes in because it mutes the spice notes.
03 -
  • Toast your own walnuts instead of buying pre-toasted ones; the flavor difference is worth the three minutes in a dry pan.
  • If your soup breaks or looks too thick after blending, add a splash of warm broth to bring it back to silky perfection.

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