What pears are best for this soup?

I prefer Bosc pears as they don’t get too soft or mushy when roasted. They also have a delicate sweet flavor, which works well in baking and cooking. You can also use Bartlett or Anjou pears if you prefer.

Can you use cream or milk in place of the almond milk?

To keep this soup dairy-free and vegan, the recipe calls for almond milk. You can use another dairy-free milk such as cashew or oat milk. If you don't need this soup to be dairy-free or vegan, you can use cream or milk, but stir it in towards then end and simmer on low (do not boil). Otherwise, it could start to curdle in the soup.

How do you thicken parsnip soup?

This is a thick and creamy soup thanks to the puréed roasted parsnips. If you prefer it thicker, just reduce the amount of broth and/or almond milk you add.

How do you thin out this soup?

If the soup is too thick for you, just add more broth or almond milk.

Can you freeze this creamy parsnip soup?

I don't normally freeze creamy soups as the texture tends to be grainy once defrosted. Cream and milk can also separate when frozen soups are reheated. This soup, however, freezes and reheats with no issue as long as you're using non-dairy milk.

Parsnip and Pear Soup

Description

Parsnip and Pear Soup is an easy dairy-free and vegan soup with simple ingredients including sweet, caramelized roasted pears and parsnips.

Ingredients

6 cups chopped parsnips
2 Bosc pears, halved and cored
6 garlic cloves, peeled
1 medium-sized onion, sliced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups no salt added vegetable broth
1 cup unsweetened almond milk
3–4 bay leaves, dried or fresh
Additional salt and pepper to taste

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Instructions

Preheat oven to 400F and line a large baking sheet with parchment paper.
Coat the parsnips, pears, garlic and onion with oil, salt and pepper.
Arrange in a single layer on the prepared baking sheet and roast for 45-50 minutes, flipping a few times until the parsnips are tender and browned on the edges. You should also be able to easily slide a knife through the pears. 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.
Remove bay leaves from soup and serve.

Notes

You can peel the pears before roasting or leave them on for added fibre. For a super smooth soup, you can peel the pears.
If your larger parsnips seem tough and woody, just cut the cores out before cutting them into pieces.
If you don’t like your soup thick, just add more broth and/or nut milk.
If you use regular or low-sodium broth, you may wish to reduce the amount of salt you add to the recipe.
The recipe calls for almond milk, but you can also use another type of non-dairy milk such as cashew or oat milk.
You will need to blend the soup in 2-3 batches, depending on the size of your blender. As the roasted ingredients will be hot, I recommend using a heat-proof blender.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.