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Parsnip and pear soup served in green bowls on a wooden table with savoury granola on top of the soup.
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Parsnip and Pear Soup

Parsnip and Pear Soup is an easy dairy-free and vegan soup with simple ingredients including sweet, caramelized roasted pears and parsnips.
Course Dinner
Cuisine American, Canadian
Keyword pears, roasted parsnip, soup
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6 bowls
Calories 206kcal
Author Leanne

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
  • ¼ 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

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

  1. You can peel the pears before roasting or leave them on for added fibre. For a super smooth soup, you can peel the pears.
  2. If your larger parsnips seem tough and woody, just cut the cores out before cutting them into pieces.
  3. If you don’t like your soup thick, just add more broth and/or nut milk.
  4. If you use regular or low-sodium broth, you may wish to reduce the amount of salt you add to the recipe.
  5. The recipe calls for almond milk, but you can also use another type of non-dairy milk such as cashew or oat milk.
  6. 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.

Nutrition

Calories: 206kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 464mg | Potassium: 617mg | Fiber: 10g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 1mg