Quick, Easy, Healthy Creamy Parsnip & Pear Soup (Dairy-Free)

Add-Ins and Substitutions

You can try other potatoes but Russet potatoes are large with thick dark brown skins. When cooked, the flesh is dry, with a light, airy, and often times mealy texture. The dry, fluffy flesh means they’re particularly good for baking and mashing. Their relatively mild flavor means they can easily take on the flavors of whatever they’re cooked with.

Red potatoes have a waxy flesh which means these potatoes retain their shape and don’t get fluffy or pillowy like russets do.  Yukon Gold potatoes, sometimes referred to simply as yellow or gold potatoes, are thin-skinned potatoes with yellow flesh. They have a creamy texture and an almost-buttery flavor. In terms of texture, Yukon Golds fall between the starchy russet and the waxy red potato, which makes them a great all-purpose option that’s well-suited to a number of culinary applications.

If you wanted to substitute the russet potatoes I would suggest using the Yukon Gold potatoes.

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition 411

Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium, and manganese. Their nutrients can vary depending on the type of potato and cooking method. Potatoes contain antioxidants, which may reduce the risk of chronic disease. Potatoes contain resistant starch, which may improve blood sugar control, digestive health, nutrient absorption, and satiety. Studies show that potatoes can increase satiety and decrease hunger, thanks to their fiber content and high density. (Trusted source.)

Parsnips are a great source of fiber, vitamin C, vitamin K, and folate, as well as other important micronutrients. They are high in antioxidants including vitamin C and polyacetylenes that may prevent oxidative stress and chronic conditions like cancer, diabetes, and heart disease. High in fiber, they support regularity, improve your digestive health, regulate blood sugar levels, and enhance heart health. Parsnips are low in calories but contain a good amount of water and fiber, both of which may benefit weight loss. (Trusted source.)

Quick, Healthy, and Creamy Parsnips and Pear Soup

Donna Spencer

Creamy Parsnips & Pear Soup is a delightful and comforting soup that combines the earthy flavors of parsnips with the subtle sweetness of pears. This soup is a perfect balance of sweet and savory, creating a unique and delicious flavor profile for the perfect Autumn souple.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Lunch, Main Course, Soup

Cuisine American

Servings 4 servings

Calories

Equipment

• Medium Stock Pot
• High speed Blender

Ingredients

  

1x2x3x

• 2 cups leftover mash parsnips and poatoes
• 1 onion
• 1 leek
• 1-2 bosc pear if very ripe use only one
• 3-4 cups vegetable stock – until desired consistency

Instructions

 

Soup

• Heat a Dutch oven over medium heat. Add the leeks and pear. Cook for 5 minutes or until tender, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes or until vegetables are tender.
• When the pear has been poached to fork tender with leeks, remove the mixture from the heat; let stand for 5 minutes to cool slightly. Stir in leftover mashed parsnips and potatoes
• Place half of mixture in a blender, process until smooth. Pour the pureed mixture into a large bowl. Repeat the procedure with remaining mixture.
• Stir in salt and pepper to taste. Add more broth to the desired constancy.

Garnish

• While the leeks and pear simmers, heat the oven to 425 degrees F. Thinly slice a half parsnip and half a pear. Place slices on a baking sheet lined with parchment paper and coat with a light layer of cooking spray spray. Roast for 10 minutes or until lightly browned, turning occasionally. Drain on paper towels. Top each bowl of soup with parsnips chips and pear slices.

Keyword Dairy Free, healthy soups, leeks, onion, parsnips, potatoes, quick soups, Vegan, WFPB