Roasted Parsnip Pear Soup is out-of-this world flavorful – the perfect winter comfort soup! Roasted parsnips and garlic are blended with sweet sauteed pears, celery, and onions. Coconut milk lends creaminess while keeping this soup vegan and dairy free. Then it’s topped with an easy savory Walnut Sage Granola!
| Paleo + gluten free + vegan + dairy free + Whole30 |
THIS SOUP IS RIDICULOUS.
JUST LOOK AT IT!
Okay, I’m done shouting at you in caps lock.
In all seriousness, though, you need this Roasted Parsnip Pear Soup in your life! Like, RIGHT NOW.
Yes, I know it’s soup.
But this soup is so much more than just soup!
This Roasted Parsnip Pear Soup is seriously OUTRAGEOUS in terms of flavor. I guarantee you’ve never had a more flavorful soup in your life. It’s perfect for winter and wants to wrap you up in a blanket of nutty, sweet, savory, coconutty goodness.
Picture this Roasted Parsnip Pear Soup with me:
- nutty roasted parsnips
- perfect roasted garlic
- sweet sauteed pears
- aromatics like onions & celery
- creamy coconut milk
- just a pinch of sage
- and topped with a Walnut Sage Granola!
How can you resist it?!
The answer is: you can’t.
This Roasted Parsnip Pear Soup is perfect as a starter or paired with a salad or sandwich for a light dinner.
PLUS, it’s Paleo, gluten free, dairy free, and vegan.
Over the last year, Josh and I have turned to a more Paleo-style of eating. Not strict Paleo because we still incorporate brown rice, quinoa, soba noodles, lentils, and beans on occasion, but it’s not the mainstay of our diet. We eat a ton of root vegetables and starchy tubers like sweet potatoes. Parsnips are a newfound love.
Parsnips are a starchy root veggie, similar to that of a carrot, but with a higher carbohydrate content. Since they’re a vegetable, they’re still low on the glycemic index, coming in somewhere under sweet potatoes. Their flavor is unbeatable – nutty and complex, kinda carrot-like but not really. And they pair well with SO many different things!
Since I’ve been eating parsnips more often, I’ve been wanting to do ALL THE THINGS with them. Including turning them into fries.
I do know that parsnips pair very well with roasted garlic and sweet fruits like pears and apples. And then things got crazy in the kitchen – I added some sage and blended it all up with coconut milk. I was originally going to use cashew cream to make this soup as creamy as it is, but forgot to soak my cashews in hot water first and didn’t want to wait an hour or two. #firstworldproblems.
We’ll use a full 4 cups of broth in this soup, and you’ve got a couple different options. For a vegan/vegetarian soup, use vegetable broth. If you’re looking for a little extra protein and some gut healing properties, I recommend chicken bone broth!
With all those flavors going on, this Roasted Parsnip Pear Soup has a really complex flavor. It’s nutty, savory, and sweet all at the same time. Plus, incredibly creamy. I mean, incredibly thick and creamy!
Soup is never complete without a little extra something.
And that something is Walnut Sage Granola.
I felt like this soup needed a little crunch factor and didn’t just want to toss croutons on it. Sooooo, I made a mix of walnuts, pumpkin seeds, and sunflower seeds, tossed them with melted maple syrup, coconut oil, and sage, and roasted them alongside the parsnips. Guys, this granola is addicting. It follows the same theme as the soup: nutty, savory, sweet, a little salty…. mmhmm that’s what I’m talking about!
Oh, in case you were wondering… yes, the granola is Paleo, vegan, and gluten free, too! Gotcha covered.
Okay, okay, friends! Enjoy all the best winter has to offer, and make sure to cozy up with a piping hot bowl of soup!
If you make these recipes, make sure to snap a photo and tag me on Instagram @well_fedsoul! I love seeing your renditions!!
Pin this Creamy Roasted Parsnip Pear Soup for eating all winter!
This easy, thick, creamy soup is outrageously flavorful, complex, nutty, sweet, and savory! Perfect for a chilly winter.
- 2 Tbsp. olive oil, divided
- 1 1/2 lbs. parsnips, peeled and diced in 1" pieces
- 1 c. diced celery
- 1 c. diced yellow onion
- 3 Bartlett or Bosc pears, peeled and chopped
- 4 cloves garlic, minced
- 1 tsp. minced fresh sage
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 4 c. vegetable or bone broth
- 1 (14-oz.) can full fat coconut milk
- 1 c. walnut pieces
- 1/4 c. pumpkin seeds
- 1/4 c. sunflower seeds
- 1-2 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1/2 tsp. fresh sage
- Pinch salt
Preheat the oven to 400 F and line a baking tray with parchment paper. Place the diced parsnips onto the tray and drizzle with 1 Tbsp. olive oil. Season with salt and pepper; toss to coat. Roast parsnips at 400 F for 30-40 minutes, stirring halfway through. When finished, lower the oven temperature to 350 F for the granola (see below).
Meanwhile, heat a large soup pot over medium-high heat and add the remaining 1 Tbsp. olive oil. Add the celery, onions, and diced pears. Cook, stirring occasionally, until vegetables and pears soften, about 8-10 minutes. Stir in the garlic an additional 1 minute, then season with sage, salt, and pepper.
Stir the roasted parsnips into the sauteed vegetables. Add the vegetable broth and coconut milk, bringing the mixture to a slow boil. Reduce the heat to simmer, then, using an immersion blender, puree the soup until completely smooth.
*Alternatively, pour the roasted parsnips, vegetables, broth, and coconut milk into a large high-powered blender (you might have to work in batches). Puree until completely smooth, then transfer back to the pot to heat through.
To make the Walnut Sage Granola: Stir together the walnuts, pumpkin seeds, and sunflower seeds. In a small bowl, melt the coconut oil and maple syrup until smooth. Stir in the sage and salt, then pour over the nut mixture. Toss to coat. Roast at 350 F for 20 minutes, stirring halfway through. Cool then crumble and serve over the soup.
Nutrition Information per serving (soup only):
Calories: 295 Protein: 3g Carbs: 25g Fat: 14g Fiber: 6g
Nutrition information for granola (entire recipe):
Calories: 1585 Protein: 63g Carbs: 45g Fat: 150g