Parsnip-Pear Soup | Vegetarian Recipe | Vegetarian Times Skip to main content

Parsnip-Pear Soup

Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.



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1 Tbs. coconut oil
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2 leeks, white parts only, sliced (1 ½ cups)
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1 ½ lb. parsnips, peeled and cut into ½-inch rounds (3 ¾ cups)
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2 very ripe pears, peeled, cored, and diced (2 cups)
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¼ tsp. ground nutmeg
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⅛ tsp. cayenne pepper
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1 qt. low-sodium vegetable broth
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3 Tbs. almond butter
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1 Tbs. pure maple syrup
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Chopped parsley leaves, for garnish, optional
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Freshly cracked black pepper, for garnish, optional


1. Heat coconut oil in medium saucepan over medium heat. Add leeks, and sauté 4 minutes, or until softened and translucent. Add parsnips, pears, nutmeg, and cayenne; cook 2 minutes more, or until all vegetables are glistening. Add broth and 3 cups water, and season with salt and pepper, if desired. Bring to a simmer, then reduce heat to medium-low, and simmer, partially covered, 25 minutes or until parsnips are very tender.

2. Blend soup in blender or food processor in batches, if necessary, until very smooth. Add almond butter and maple syrup, and blend until smooth; return soup to saucepan (for extra smoothness, press soup through sieve into saucepan). Season with salt and pepper, if desired. Garnish servings with parsley and pepper, if using.

Nutrition Information: 

2 g
Total Fat: 
5 g
Saturated Fat: 
2 g
24 g
0 mg
94 mg
6 g
11 g
Serves 8

Comments on this Recipe

Here's the recipe! Enjoy!

Fantastic - quick, straightforward - great consistency and wonderful flavor.

Good soup

Great soup to try.

This soup rocks! I used sunflower seed butter instead of almond butter and it came out great.

This soup is great. My son and husband liked it too. I would have liked it to be a bit more creamy but overall I was pleased.

Loved it! Thanks!

Too much nutmeg, but added some coconut milk to make it more creamy. Delish!

Really good soup, so much flavor! We loved it!!!