I picked up some parsnips on a recent farmers market run though I admittedly didn’t plan how to use them. Sure I could roast them up with my weekly batch of root vegetables but I knew they deserved more. After a week of taunting me from the crisper, I remembered a healthy soup recipe I recently created for a magazine and that was all the inspiration I needed. I often forget how versatile and flavorful soups can be. And they are easy to make. Bonus. I know you are going to love this Parsnip and Pear Soup with Dukkah. No, dukkah? No problem. This soup is equally as delicious on it’s own! It’s a simple, healthy recipe you can create any night of the week though the flavors are unique and delicious.
Healthy Eating: Soups for the win!
I often forget to make soup as I assume it will be a tedious task when in reality, that is far from the case. This Parsnip and Pear Soup can be made in less than 30 minutes. Even better, most of the cook-time is hands free because we all have better things to do. This soups gets it’s flavor from the natural sweetness of the pear and the parsnip. The ingredients are so delicious it barely needs any other seasoning. It’s creamy to boot yet it’s dairy-free. One small potato gives the soup some texture when the ingredients are pureed together. You won’t miss the cream one bit.
Time Saving Cooking Tips
It helps to have an immersion blender, also known as a stick blender. This kitchen gadget allows you to puree the soup in the pot which means less dishes to clean. I am all for that. You can also use it to make smoothies, sauces and more. Some come with a mini-food processor attachment too. Check out my store for more information. If you don’t have an immersion blender you can use your blender. Still easy.
What is Dukkah?
I introduced you to Dukkah a few weeks ago when I shared an easy weeknight dinner, Roasted Salmon with Dukkah. Take a peek at that post to learn how to make it yourself. You might have all of the ingredients in your cabinet. It’s easy. In short, Dukkha is an aromatic blend of herbs, spices nuts and seeds. It’s slightly sweet thanks to the whole roasted cardamom seeds. Thyme, sesame seeds, cumin and hazelnuts round out the seasoning with an earthy, savory essence that’s to die for.
Food as Medicine
Health Benefits of Parsnips:
Parsnips look like white carrots. I’m sure you have seen them! Sweeter than the carrot, they are rich in potassium, fiber and immune boosting antioxidants. This root vegetable is also great source of manganese, magnesium, phosphorus, zinc, iron, vitamin B, vitamin K. The take home: eat them, they are really good for you!
Health Benefits of Pears:
Like parsnips, pears are a rich source of disease fighting antioxidants like vitamins C and K. Pears are also a great source of heart-healthy fiber which helps reduce cholesterol, regulate blood sugar and support digestion.
Meal Prep Tips
- Pre-cut the onions and parsnips at the beginning of the week and store them in the fridge, covered, until you are ready to make the soup.
- This soup can be made in advance, portioned and refrigerated for 5 days or frozen for 3 months.
- Make the dukkah ahead of time (or buy it) and store it in the fridge for up to 3 months.
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups yellow onion, diced
- 4 cloves or garlic, peeling and sliced
- 2 cups parsnips, peeled and cut into 1 inch cubes
- 1 medium pear, peeled and cut into 1 inch cubes
- 1 medium white or yellow potatoes, peeled and cut into 1 inch cubes
- 4 cups low sodium vegetable broth
- 1 tablespoon white balsamic vinegar
- salt and pepper to taste
- 2 tablespoons of dukkah
- In a 6 quart stock pot or Dutch oven; add the oil, onion, garlic and a pinch of sea salt. Sauté over medium high heat until tender, about 6 minutes. Stir in the parsnips, pear, potatoes and the broth. Bring to a boil and then simmer for about 20-30 minutes or until the potatoes are tender. Season with salt and pepper and balsamic vinegar.
- Cool slightly. Use immersion blender, or regular blender to puree.
- Garnish with dukkah.