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    Home » Recipes » Recipes

    Parsnip Apple and Pear Soup

    Published: Jan 9, 2016 · Modified: Nov 6, 2024 by Eileen Murphy Kelly

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    Parsnip Apple and Pear Soup is full of great flavors and spice. Besides the veggies and fruit, the addition of turmeric, cumin, and coriander.

    Parsnip, apple, pear soup

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    My parsnip, apple and pear soup looks so creamy and yet not a stitch of cream so you have great flavor with a healthy meal loaded with vegetables and fruit and low in calories.

    Parsnip, apple, pear soup

    I would describe parsnip flavor as having a little spice as opposed to sweeter carrots.  

    I add turnip, Honeycrisp apples, and a Bosc pear because I think their sweetness balance the flavor of the parsnip.

    Parsnip, apple, pear soup

    I prepared this soup using low-sodium vegetable stock and I topped it with a crostini with crumbled blue cheese. For the spice in the soup I add some of my favorites, cumin, coriander, and turmeric.

    IMG_8618_edited-2

    I hope you like this recipe as much as my family, and if so, please share the love on Facebook, Pinterest, or your favorite way of relating to your friends and family, and please continue connecting with me on Instagram, Pinterest, Twitter  Feel free to subscribe to my newsletter to never miss a recipe!

    Thank you for always sharing my passion and love for food and family!

    xo!

    Parsnip, apple, pear soup

    📖 Recipe

    Parsnip, apple, pear soup

    Parsnip, Apple and Pear Soup

    A creamy blend of parsnip, apple, and pear without adding any cream. The puree of the vegetables and fruit makes for a low-fat delicious soup. This soup also freezes well.
    5 from 1 vote
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    Course: Main Dish, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    0 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8 servings
    Calories: 157kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    Ingredients

    • 2 Tablespoon unsalted butter
    • 2 clove minced garlic
    • 1 medium yellow onion peeled and diced
    • 5 large parsnips peeled and chopped
    • 1 baby turnip peeled and chopped
    • 2 medium Gala apples peeled and chopped
    • 1 medium Bosc pear peeled and chopped
    • 6 cups low-sodium vegetable stock
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon ground turmeric
    • 2 sprigs fresh tarragon
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper

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    Instructions

    • In a large stockpot,over medium heat, melt the unsalted butter. Add the minced garlic and onion, until soft but not brown, stir occasionally for about 5 minutes.
    • Add in the parsnips, turnip, apples, and pear and stir well to blend all. Let cook for about 10 minutes to blend the flavors and the fruit will begin to break up.
    • Add in the vegetable stock, cumin, coriander, turmeric, sprigs of tarragon. and salt and pepper to taste. Bring to a boil, then reduce heat and cover, simmer over low heat for about 35-40 minutes or until vegetables are tender. Remove the 2 sprigs of tarragon from soup and discard.
    • Remove the pot from the heat and using an emulsion blender, blend soup until smooth. Adjust seasonings if needed. Can be served with a crostini, if desired.

    Nutrition

    Serving: 1serving | Calories: 157kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1018mg | Potassium: 517mg | Fiber: 7g | Sugar: 14g | Vitamin A: 520IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 1mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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