Roasted Pear and Parsnip Soup with Crispy Edamame

Up-close view of Roasted Pear and Parsnip Soup with Crispy Edamame in white mugs.

5 from 25 reviews

Roasted Pear and Parsnip Soup with Crispy Edamame covers all the cozy soup essentials. It’s thick and creamy, sweet and savoury, and loaded with good-for-you fibre!



For the soup:

For the edamame:


  1. Pre-heat oven to 400F and line a baking sheet with parchment paper.
  2. In a large bowl, add the parsnip, pears, garlic, onion, oil, salt, cardamom and pepper and toss until well coated.
  3. Arrange in a single layer on the prepared baking sheet, and roast for 45-50 minutes, or until the parsnip are tender and browned on the edges.
  4. Remove from oven and let cool for 5 minutes. Add the vegetables and pears to a high-speed blender, in batches, with the broth and milk. Purée each batch until smooth. Pour batches of puréed soup into a large pot. Add in bay leaves and any additional salt and pepper to taste. Cover and let simmer for 20-30 minutes.
  5. While the soup is simmering, add the cooked edamame, oil, salt and garlic powder to a medium-sized bowl and stir until the edamame is well coated. Arrange edamame in a single layer on a baking sheet or air fryer rack. In the oven, roast on 400F for 35-40 minutes, and in the air fryer, roast on 350F for 15 minutes.
  6. Remove bay leaves from soup and serve immediately with crispy edamame.


  1. You can peel the pears before roasting, or leave them on for added fibre. For a super smooth soup, you should peel the pears.
  2. If you don’t like your soup thick, just add more broth and/or nut milk.
  3. If you use regular or low-sodium broth, you may wish to reduce the amount of salt you add to the recipe.
  4. The recipe calls for almond milk, but you can also use another type of nut milk, dairy milk or coconut milk.
  5. You will want to blend the soup in 2-3 batches, depending on the size of your blender. Use caution as the veggies and pears may be hot.
  6. It will be easier to use a high speed blender to purée the soup, instead of an immersion blender.
  7. You can garnish the soup with store-bought crispy edamame. If you’re making your own crispy edamame to garnish the soup, be sure to enjoy the edamame immediately after roasting. If made ahead and stored in a container, they lose some of their crispness.

Keywords: Soup, Pears, Parsnip, Dinner, Edamame