Parsnip and Pear Soup
Soups • Pan-Asian
Description
Parsnip and Pear Soup
Ingredients
- Coconut Oil 1 tablespoon
- Leek 2 stalks
- Parsnip 25 oz
- Pears 2 pieces
- Ground Nutmeg ¼ teaspoon
- Cayenne Pepper 0.1 teaspoon
- Vegetable Broth 0 qt
- Almond oil 3 tablespoons
- Maple syrup 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the coconut oil in a pan over medium heat.
Step 2
Add the leek and sauté for 4 minutes until soft and translucent. Add the parsnip, pear, nutmeg, and cayenne pepper, and cook for another 2 minutes until all the vegetables start to glisten.
Step 3
Add the broth and 3 cups of water. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and let simmer, partially covered, for 25 minutes until the parsnip is tender.
Step 4
Blend the soup with an immersion blender until smooth. Add the almond oil and maple syrup, and mix until well combined.
Step 5
Pour the soup into a pot (for a creamier texture, strain the soup through a sieve). Season with salt and pepper to taste.
Step 6
Serve with parsley and pepper to taste.
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