Parsnip, Pear and Sweet Potato Soup

When it comes to meal prep, I'm a huge fan of making a big pot of soup and enjoying it throughout the week with a salad, a side of roasted vegetables or toasted baguette. This week's recipe is a soup that's become a go-to when I'm craving something earthy and warm during chillier months.

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Parsnip, Pear and Sweet Potato Soup
serves 6-8

  • 2 parsnips, diced into small pieces
  • 1 sweet potato, peeled and diced
  • 1 D'Anjou pear
  • A carton of chicken stock (for a Vegan soup, use vegetable stock)
  • One can of coconut creme
  • Two cloves of garlic, diced
  • 1/4 onion, finely chopped
  • 2 fresh bay leaves
  • 2 fresh sage leaves, finely chopped
  • Coriander
  • Salt & Pepper
  • Cumin
  • Cinnamon
  • Garam masala
  • Nutmeg
  • Smoked paprika
  • Turmeric
  • 1/2 a lemon
  1. Toss diced parsnips and sweet potato in olive oil, season with salt and pepper and roast for about half an hour at 375 degrees.
  2. While the veggies are roasting, saute garlic and onion in a large pot until translucent. Add the pear and cook on low-medium heat until soft.
  3. Remove roasted veggies from the oven and add them to the pot (add a bit more olive oil, if needed).
  4. Turn burner up to medium-high heat. Add stock, bay leaves and sage.
    *At this point I'd grab an extra tasting spoon and start seasoning. Oftentimes, I don't measure any of the seasonings I use in recipes, so tasting as you go and seasoning to your liking is recommended.
  5. Once all the veggies reach a soft consistency, add the can coconut creme to the pot Note: the soup is gonna taste very coconut forward. Again play with the seasonings and let the soup come to a light boil so the flavors marry; continue to taste.
  6. Once you've achieved an ideal profile, remove the bay leaves, remove the soup from the stove and allow to cool down.
  7. Grab your blender and start adding small portions to it. Carefully purée soup in small batches until it's all blended. Add each blended batch to a clean pot.
  8. Once all the soup is blended, squeeze the juice from half a lemon to the soup for a touch of acidity. Stir once more, plate and garnish with a dust or two of nutmeg.

Got a favorite soup combination? Share it in the comments below.