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