In season between November and April, parsnips resemble carrots in shape but their white-ness gives them away. They are in the same plant family as celery, parsley and carrots and like many other root veggies, they have a sweetness to them that many of us are desiring in the winter months.
They are a great source of calcium, fiber and potassium and are medicinal for the spleen-pancreas and stomach.
The thyme, sage and rosemary give this soup more of a savory taste to it and the candied walnuts give you the sweetness you’d expect from a parsnip and pear soup.
It tastes great and is good for you–that’s Smart & Sexy!
Parsnip Pear Soup
[makes 8 cups]
1 Tablespoon of Extra-virgin olive oil
1 medium onion, chopped
1 lb parsnips, chopped (peeled if not organic)
2 pears, cored and chopped (peeled if not organic)
4 cups veggie stock
¼ teaspoon thyme
¼ teaspoon sage
½ teaspoon rosemary
¼ cup white wine
¼ cup coconut sugar
1/2 cup walnut pieces
In a medium size pot, add in the extra-virgin olive oil and sauté the onion for 2 minutes over medium heat. Add in parsnips and apples and a dash of sea salt; place a lid on the pot and cook for about 5 minutes, until they become soft.
Add in veggie stock, bring to a boil and then simmer until the parsnips and apples are soft; add in thyme, sage, and rosemary.
Either with an immersion blender, high-speed blender or food processor, puree’ the soup. Soup will be thick, at this stage. You may need to add in hot water or more veggie stock to thin it out (consistency should be similar to heavy cream).
For The Candied Walnuts
Mix the white wine and sugar together in a small saucepan over low heat. Heat until the mixture is syrupy, stirring occasionally.
Stir in the walnuts; allow the mixture to cook down and the liquid to evaporate.
As the mixture begins to brown, pour it onto a parchment paper or cookie sheet. Separate the walnuts from each other and allow the mixture to cool.
Serve the soup garnished with some candied walnuts.